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Pumpkin Beef Bolognese

Savory Pumpkin Beef Bolognese: Your Cozy One-Pan Dinner

A delightful Pumpkin Beef Bolognese that blends savory beef with sweet pumpkin, creating a cozy dinner perfect for sharing.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta Any shape you prefer; fresh or dried works well.
For the Sauce
  • 2 tbsp Olive Oil Great for sautéing; vegetable oil can be a substitute if needed.
  • 2 medium Shallots Adds depth and sweetness; onions can replace if preferred.
  • 3 cloves Garlic Fresh garlic is ideal for the best aromatic flavor.
  • 1 stalk Celery Adds crunch and savory depth; can be omitted if necessary.
  • 1 lb Diced Pumpkin Hokkaido or red kuri squash is recommended, or swap with 3 cups of canned pumpkin puree.
  • 1 medium Fennel Bulb Introduces a unique flavor twist; bell peppers can be used instead.
  • 1 lb Ground Beef Main protein; swap for ground pork, chicken, or a veggie alternative like lentils for a meat-free option.
  • 1 tsp Dried Thyme These herbs enhance flavor complexity; fresh herbs can offer a vibrant taste.
  • 1 tsp Dried Sage
  • 1 tsp Dried Marjoram
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chili Flakes
  • 1 tsp Salt Essential for seasoning; adjust to your personal taste.
  • 1/2 tsp Black Pepper
  • 2 cups Beef Broth Provides moisture and depth; chicken or vegetable broth offers a lighter choice instead.
  • 1 leaf Bay Leaf Adds subtle aroma; don't forget to remove it before serving.
  • 1 can Pureed Tomatoes Creates the sauce base; crushed tomatoes can serve as an alternative.
  • 2 tbsp Tomato Paste
For Garnish
  • 1 tbsp Fresh Thyme A sprinkle for a finishing touch that elevates the dish.
  • 1 tsp Chili Flakes Add for extra spice.
  • 1 cup Whipped Ricotta Optional; mix ricotta with olive oil and grated Parmesan for best texture.

Equipment

  • Large saucepan or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large saucepan or Dutch oven, heat a couple of tablespoons of olive oil over medium-low heat.
  2. Add finely chopped shallots, minced garlic, and diced celery to the pan. Sauté these fragrant ingredients for about 5 minutes.
  3. Stir in the diced pumpkin and cook for an additional 5 minutes.
  4. Introduce the chopped fennel bulb to the mixture and continue to cook for another 3 minutes.
  5. Increase the heat to high and add the ground beef. Cook for about 10 minutes, or until the beef is browned all over.
  6. Once the beef is browned, sprinkle in dried thyme, sage, marjoram, chili flakes, smoked paprika, salt, and pepper. Cook for an additional minute.
  7. Pour in the beef broth and add a bay leaf, then bring the mixture to a simmer. Let it simmer for about 10 minutes.
  8. Stir in the pureed tomatoes and tomato paste and let it simmer for another 10 minutes.
  9. While the sauce is simmering, bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente.
  10. Mix the drained pasta into the sauce, stirring to coat it evenly with the Pumpkin Beef Bolognese.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 50gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 120IUVitamin C: 15mgCalcium: 10mgIron: 20mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 3 months. Always ensure airtight containers are used to keep flavors intact.

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