Description
Savory Pumpkin Beef Bolognese for Cozy Comfort Nights
Ingredients
Scale
- 8 oz Pasta (Choose your favorite shape for the base.)
- 2 tbsp Olive Oil (Essential for sautéing; can substitute with any cooking oil.)
- 2 medium Shallots (These provide a mild onion flavor.)
- 3 cloves Garlic Cloves (Can replace with garlic powder (1/4 teaspoon per clove).)
- 1 stalk Celery (Adds texture; can be omitted.)
- 2 cups Diced Pumpkin (Can substitute with butternut squash or 3 cups of pumpkin purée.)
- 1 medium Fennel Bulb (Infuses a delicate anise flavor; can be omitted.)
- 1 lb Ground Beef (Can replace with ground pork or chicken.)
- 1 tsp Dried Thyme
- 1 tsp Dried Sage
- 1 tsp Dried Marjoram
- 1/2 tsp Chili Flakes (Adjust according to heat preference.)
- 1 tsp Smoked Paprika (Regular paprika can be used if smoked is unavailable.)
- 1 tsp Salt (Adjust according to taste.)
- 1/2 tsp Black Pepper (Adjust according to taste.)
- 2 cups Beef Broth (Can substitute with chicken or vegetable broth.)
- 1 leaf Bay Leaf (Remember to remove before serving.)
- 1 can Purée Tomatoes (Can substitute with crushed tomatoes.)
- 2 tbsp Tomato Paste
- 1 tbsp Fresh Thyme (For garnish.)
- 1 cup Whipped Ricotta (Mix with olive oil and Parmesan for extra flavor.)
Instructions
- Heat the Olive Oil: In a large saucepan or Dutch oven, warm olive oil over medium-low heat. Sauté the shallots, garlic, and celery for about 5 minutes until softened and fragrant.
- Add the Pumpkin: Stir in the diced pumpkin and let it cook for 5 minutes.
- Increase the Heat: Boost the heat to high and add the ground beef, breaking it up. Cook until browned, about 10 minutes, then reduce the heat to medium.
- Mix in the Herbs: Incorporate dried thyme, sage, marjoram, chili flakes, smoked paprika, salt, and black pepper. Stir well to combine and cook for a minute until all spices are fragrant.
- Simmer with Broth: Pour in the beef broth and add the bay leaf. Allow to simmer for about 10 minutes.
- Add Tomato Purée: Stir in the purée tomatoes and tomato paste, cover, and let it simmer for another 10 minutes until the pumpkin is tender.
- Cook the Pasta: Meanwhile, in another pot, cook the pasta in salted boiling water until al dente.
- Combine and Serve: Mix the cooked pasta with the rich sauce, and serve topped with whipped ricotta, chili flakes, and fresh thyme.
Notes
- This recipe is perfect for autumn evenings.
- Feel free to adjust the spices to your taste.
- Whipped ricotta adds a creamy texture to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg