Pumpkin Beef Bolognese Recipe

Introduction

Pumpkin Beef Bolognese is a comforting twist on a classic Italian favorite, blending rich ground beef with sweet, tender pumpkin. This hearty sauce pairs perfectly with pasta for a delicious meal that’s both flavorful and satisfying.

Ingredients

• 14 ounces pasta
• 3 tbsp olive oil
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 1 celery stalk, finely chopped
• 4 cups diced pumpkin with skin, seeded (like hokkaido pumpkin or red kuri squash)
• 1 small or ½ large fennel bulb, trimmed and diced
• 1.5 pounds ground beef
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tsp dried marjoram
• 1 tsp smoked paprika
• ½ tsp chili flakes
• Salt, to taste
• Black pepper, to taste
• 1 ¾ cups beef broth (or chicken or vegetable broth)
• 1 bay leaf
• 3 cups puréed tomatoes
• 1 tbsp tomato paste
• Fresh thyme, for serving
• Chili flakes, for serving

Whipped ricotta (optional):

• 5 tbsp ricotta
• 1 tbsp olive oil
• 1 tbsp grated parmesan
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: Heat olive oil in a large heavy-based saucepan or Dutch oven. Add shallots, garlic, and celery, cooking over medium-low heat for about 5 minutes, stirring occasionally until softened.
2. Step 2: Add the diced pumpkin and cook for about 5 minutes, stirring frequently. Then stir in the diced fennel and cook for another 3 minutes.
3. Step 3: Increase heat to high, add the ground beef, and break it up slightly with a wooden spoon. Reduce heat to medium and cook for 10 minutes, stirring occasionally, until the beef is fully cooked.
4. Step 4: Stir in dried thyme, sage, marjoram, chili flakes, smoked paprika, salt, and black pepper. Pour in the beef broth and add the bay leaf. Let it simmer for 10 minutes.
5. Step 5: Add the puréed tomatoes and tomato paste. Cover and simmer for another 10 minutes, or until the pumpkin is tender and the sauce thickens.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain well.
7. Step 7: (Optional) To make whipped ricotta, combine ricotta, olive oil, parmesan, salt, and pepper in a bowl. Whisk until creamy and smooth.
8. Step 8: Serve the pasta topped with the pumpkin beef bolognese sauce. Spoon a dollop of whipped ricotta on top, and garnish with fresh thyme and a sprinkle of chili flakes. Enjoy!

Tips & Variations

• Use hokkaido or red kuri pumpkin for a tender texture and naturally sweet flavor.
• For extra depth, add a splash of red wine with the broth.
• Swap ground beef for ground turkey or lamb for a different taste.
• If you prefer a smoother sauce, blend part of the mixture before adding the broth.
• Try swapping ricotta with mascarpone or a dollop of sour cream for variation.

Storage

Store any leftover bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Cooked pasta can be stored separately and reheated with a little water to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

While fresh pumpkin provides a better texture and flavor, canned pumpkin can be used in a pinch. Reduce the cooking time for the pumpkin since canned is already soft.

Is this recipe suitable for freezing?

Yes, the pumpkin beef bolognese freezes well. Cool completely before freezing in portioned containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Pumpkin Beef Bolognese Recipe

Print Recipe

★★★★★

4.7 from 138 reviews

A hearty and flavorful Pumpkin Beef Bolognese that combines tender ground beef, sweet pumpkin, and aromatic herbs in a rich tomato sauce, served over perfectly cooked pasta and optionally topped with whipped ricotta for extra creaminess.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired

Ingredients

Scale 1x2x3x

Main Ingredients

• 14 ounces pasta
• 3 tbsp olive oil
• 2 shallots – finely chopped
• 3 garlic cloves – minced
• 1 celery stalk – finely chopped
• 4 cups diced pumpkin (with skin, seeded; like Hokkaido pumpkin or Red Kuri squash)
• 1 small or ½ large fennel bulb – trimmed and diced
• 1.5 pounds ground beef
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tsp dried marjoram
• 1 tsp smoked paprika
• ½ tsp chili flakes
• Salt – to taste
• Black pepper – to taste
• 1 ¾ cups beef broth (or chicken or vegetable broth)
• 1 bay leaf
• 3 cups puréed tomatoes
• 1 tbsp tomato paste

For Serving

• Fresh thyme
• Chili flakes

Whipped Ricotta (Optional)

• 5 tbsp ricotta
• 1 tbsp olive oil
• 1 tbsp grated parmesan
• Salt – to taste
• Black pepper – to taste

Instructions

1. Sauté Aromatics: Heat olive oil in a large heavy-based saucepan or Dutch oven over medium-low heat. Add shallots, garlic, and celery; cook while stirring occasionally for 5 minutes until softened.
2. Cook Pumpkin and Fennel: Add diced pumpkin cubes to the pan and cook for about 5 minutes, stirring frequently. Then add diced fennel bulb and cook for an additional 3 minutes.
3. Brown the Ground Beef: Increase heat to high, add ground beef, and break it up with a wooden spoon. Reduce heat back to medium and cook for 10 minutes, stirring occasionally, until the meat is fully cooked through.
4. Season and Simmer: Stir in dried thyme, sage, marjoram, chili flakes, smoked paprika, salt, and black pepper. Pour in beef broth and add bay leaf. Let the mixture simmer for 10 minutes.
5. Add Tomato Components: Stir in puréed tomatoes and tomato paste. Cover the pot and simmer for another 10 minutes or until the pumpkin becomes tender.
6. Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
7. Prepare Whipped Ricotta (Optional): In a small bowl, combine ricotta, olive oil, grated parmesan, salt, and black pepper. Whip until smooth and creamy.
8. Serve: Plate the cooked pasta and spoon the pumpkin beef bolognese sauce over the top. Add a dollop of whipped ricotta if using, and garnish with fresh thyme and chili flakes. Enjoy immediately.

Notes

• Use Hokkaido or Red Kuri pumpkin as their skins are edible and add nice texture.
• You can substitute beef broth with chicken or vegetable broth for different flavor profiles.
• Adjust chili flakes according to your spice preference.
• Whipped ricotta adds a creamy richness but can be omitted for a lighter dish.
• Simmering gently helps the flavors meld and pumpkin to soften without breaking down completely.
• Pasta choice is flexible, opt for tagliatelle, fettuccine, or any preferred pasta shape.

Keywords: pumpkin beef bolognese, pumpkin pasta sauce, beef pasta sauce, autumn pasta recipe, pumpkin ground beef recipe, savory pumpkin sauce