Pumpkin Beef Bolognese
A heartwarming blend of rich flavors, including tender ground beef and creamy pumpkin, this pasta sauce is perfect for family dinners and chilly evenings.
Ingredients
For the Pasta
- 14 ounces pasta Choose your favorite type, like fettuccine or pappardelle.
For the Sauce
- 3 tablespoons olive oil Extra-virgin olive oil adds a lovely depth of flavor.
- 2 shallots Finely chopped for a milder, sweeter onion flavor.
- 3 cloves garlic Minced for aromatic quality.
- 1 stalk celery Finely chopped for added crunch.
- 4 cups diced pumpkin Use freshly diced for a vibrant texture.
- 1 small fennel bulb Trimmed and diced for subtle sweetness.
- 1.5 pounds ground beef Quality ground beef ensures a rich taste.
- 1 teaspoon dried thyme Classic herb complementing pumpkin.
- 1 teaspoon dried sage Adds earthy flavor.
- 1 teaspoon dried marjoram Enhances herbal notes.
- 1 teaspoon smoked paprika Adds smokiness.
- 0.5 teaspoon chili flakes Adjust to your spice preference.
- Salt To taste.
- Black pepper Freshly ground to taste.
- 1.75 cups beef broth Chicken or vegetable broth can be substituted.
- 1 leaf bay leaf Infuses subtle depth.
- 3 cups puréed tomatoes Use quality canned tomatoes.
- 1 tablespoon tomato paste Enhances sauce richness.
- 5 tablespoons ricotta Creamy richness.
- 1 tablespoon grated parmesan For extra flavor.
- 1 tablespoon olive oil Optional drizzle for smoothness.
- Additional salt and black pepper To taste.
Instructions
Cooking Instructions
- Prepare the Pasta: Start by bringing a large pot of salted water to boil. Cook pasta according to package instructions until al dente, typically 8-10 minutes. Drain and set aside, saving some pasta water for later use.
- Sauté Aromatics: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped shallots and sauté for 2-3 minutes until translucent. Add minced garlic and chopped celery, cooking for an additional 2 minutes until fragrant.
- Cook the Pumpkin and Fennel: Stir in the diced pumpkin and fennel bulb. Cook for about 5-7 minutes until the pumpkin starts to soften.
- Brown the Ground Beef: Push the vegetables to the side of the skillet and add the ground beef to the center. Cook until browned and cooked through, about 5-6 minutes. Season with salt, black pepper, thyme, sage, marjoram, smoked paprika, and chili flakes.
- Add Broth and Tomatoes: Once the beef is browned, pour in the beef broth, puréed tomatoes, and tomato paste. Stir and add a bay leaf.
- Simmer the Sauce: Bring the sauce to a gentle boil, reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally.
- Finish with Creaminess: Before serving, remove the bay leaf and taste for seasoning, adjusting with salt and black pepper if needed. Stir in ricotta, mixing thoroughly.
- Combine Pasta and Sauce: Toss the cooked pasta into the skillet with the bolognese sauce, adding reserved pasta water if the mixture seems too thick.
- Serve and Garnish: Serve the bolognese in bowls, topped with grated parmesan, fresh thyme, and optional olive oil drizzle.
Notes
Tips: Use quality beef and fresh pumpkin for best flavor. Experiment with herbs like basil or oregano for variations. For an extra creamy sauce, mix in more ricotta or splash of cream. This recipe can also be made vegetarian by substituting ground beef with lentils or mushrooms.