Pumpkin Beef Bolognese Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Whipped Ricotta (Optional): In a small bowl, combine ricotta, olive oil, grated parmesan, salt, and black pepper. Whip until smooth and creamy.
- 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
Find it online: https://cookedbycleo.com/pumpkin-beef-bolognese-recipe/
