Are you looking for a delicious twist on a classic Italian dish? Look no further than Pumpkin Beef Bolognese! This hearty sauce combines the rich flavors of beef, sweet pumpkin, and aromatic herbs, making it a comforting meal for any occasion. Perfect for family dinners or impressing guests, this recipe satisfies hunger and warms the heart. Let’s dive into why you’ll love this dish and how to make it at home!
Why You’ll Love This Recipe
- Quick & Easy: With straightforward steps, this dish comes together without fuss.
- Simple Ingredients: Made with everyday ingredients found in your pantry, it’s also budget-friendly.
- Comforting Flavor: The unique combination of pumpkin and beef creates a satisfying, rich flavor that’s hard to resist.
- Great for Gatherings: This recipe is perfect for family meals or entertaining guests.
- Nutrient-Packed: It’s full of vegetables, making it both delicious and nutritious.
Pumpkin Beef Bolognese stands out from typical meat sauces with its sweet pumpkin addition, bringing a new depth to your pasta night!
Ingredients Needed
For the Pasta
- 14 ounces pasta (your choice)
For the Sauce Base
- 3 tbsp olive oil
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1 celery stalk, finely chopped
For the Bolognese Sauce
- 4 cups diced pumpkin (with skin, seeded; use hokkaido pumpkin or red kuri squash)
- 1 small or ½ large fennel bulb, trimmed and diced
- 1.5 pounds ground beef
For Flavoring
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried marjoram
- 1 tsp smoked paprika
- ½ tsp chili flakes
- Salt and black pepper (to taste)
For the Broth and Tomatoes
- 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 (for garnish)
- Chili flakes (for garnish)
- 5 tbsp ricotta
- 1 tbsp olive oil
- 1 tbsp grated parmesan
- Salt and black pepper (to taste)
How to Make Pumpkin Beef Bolognese
- Start with the Base: In a large heavy-based saucepan or Dutch oven, heat 3 tablespoons of olive oil over medium-low heat. Add chopped shallots, minced garlic, and diced celery. Sauté them for about 5 minutes until they’re soft and fragrant.
- Add the Pumpkin: Stir in the diced pumpkin. Cook this mixture for around 5 minutes, stirring frequently, until the pumpkin starts to soften.
- Incorporate Fennel: Add the diced fennel bulb to the pan and continue cooking for another 3 minutes.
- Cook the Beef: Increase the heat to high, add the ground beef, and break it up using a wooden spoon. Lower the heat back to medium and cook for 10 minutes, stirring occasionally until the beef is browned and fully cooked.
- Season: Stir in the dried thyme, sage, marjoram, chili flakes, smoked paprika, salt, and black pepper.
- Add Broth & Simmer: Pour in the beef broth and add the bay leaf. Let it simmer for about 10 minutes.
- Tomato Time: Mix in the puréed tomatoes and tomato paste. Cover the pan and simmer for another 10 minutes or until the pumpkin is tender.
- Cook Pasta: Meanwhile, bring a pot of salted water to a boil. Cook your chosen pasta according to package instructions until it’s al dente.
- Serve Up: Plate the cooked pasta and generously spoon the pumpkin beef bolognese sauce on top. Add a dollop of ricotta, a sprinkle of chili flakes, and fresh thyme for garnish. Enjoy your meal!
Serving and Storage Tips
To serve Pumpkin Beef Bolognese, pair it with garlic bread or a fresh salad for a complete meal. Drizzle with a little extra olive oil right before serving for added flavor.
For storage, keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently over low heat on the stovetop or in the microwave until heated through.
Helpful Notes
- Make it Spicy: If you prefer more heat, feel free to add more chili flakes.
- Vegetarian Twist: Swap the beef for lentils or mushrooms to create a vegetarian version.
- Make Ahead: This sauce can be made a day in advance, allowing the flavors to deepen.
Conclusion
Pumpkin Beef Bolognese is an easy yet impressive dish that combines the savory goodness of beef with the sweet warmth of pumpkin. It’s a fantastic way to bring comfort to your table, making it perfect for any night of the week. If you’ve tried this recipe, please leave a comment and a star rating. I would love to hear your thoughts! Don’t forget to share it on social media, and let us know: what variations did you try?
Frequently Asked Questions (FAQ)
Can I use a different type of pasta?
Absolutely! Feel free to use any pasta shape you like, such as penne or fettuccine.
How do I make this recipe gluten-free?
To make this dish gluten-free, simply use gluten-free pasta and ensure that your broth and any other ingredients are gluten-free.
Is this recipe freezer-friendly?
Yes, Pumpkin Beef Bolognese freezes well. Store it in an airtight container for up to 3 months. Just thaw and reheat when you’re ready to enjoy.
Pumpkin Beef Bolognese
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
Pumpkin Beef Bolognese is a cozy twist on the classic meat sauce. Made with sweet pumpkin, aromatic herbs, and ground beef, it’s the perfect comforting dish for chilly evenings.
Ingredients
14 ounces pasta (your choice)
3 tbsp olive oil
2 shallots, finely chopped
3 garlic cloves, minced
1 celery stalk, finely chopped
4 cups diced pumpkin (use hokkaido or red kuri squash)
1/2 large or 1 small fennel bulb, diced
1.5 pounds ground beef
1 tsp dried thyme
1 tsp dried sage
1 tsp dried marjoram
1 tsp smoked paprika
1/2 tsp chili flakes
Salt and black pepper, to taste
1 ¾ cups beef broth (or chicken/vegetable broth)
1 bay leaf
3 cups puréed tomatoes
1 tbsp tomato paste
Fresh thyme, for garnish
5 tbsp ricotta
1 tbsp olive oil
1 tbsp grated parmesan
Extra chili flakes, for garnish
Instructions
1. In a large saucepan, heat 3 tbsp olive oil over medium-low heat. Sauté shallots, garlic, and celery for 5 minutes until softened.
2. Add diced pumpkin and cook for 5 minutes until it begins to soften.
3. Stir in diced fennel and cook for 3 more minutes.
4. Add ground beef, increase heat to high, and break it up with a spoon. Lower heat to medium and cook for 10 minutes until browned.
5. Season with thyme, sage, marjoram, smoked paprika, chili flakes, salt, and pepper.
6. Pour in broth and add bay leaf. Simmer for 10 minutes.
7. Add puréed tomatoes and tomato paste. Cover and simmer another 10 minutes until pumpkin is tender.
8. Cook pasta in salted boiling water until al dente.
9. Drain pasta and serve with sauce. Top with ricotta, chili flakes, thyme, and a drizzle of olive oil.
Notes
You can substitute ground beef with turkey or lentils for a lighter version.
For extra heat, double the chili flakes.
Leftovers store well in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 9g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg