Description
A hearty and flavorful Pumpkin Beef Bolognese that combines tender ground beef with sweet pumpkin and aromatic herbs, simmered in a rich tomato and broth sauce. This rustic Italian-inspired pasta dish is perfect for cozy dinners and is optionally served with a creamy whipped ricotta topping.
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/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
- Prepare the aromatics: Heat the olive oil in a large skillet or saucepan over medium heat. Add the finely chopped shallots, minced garlic, and celery. Sauté for 3-5 minutes until softened and fragrant.
- Add the pumpkin and fennel: Stir in the diced pumpkin and diced fennel bulb. Cook for another 5-7 minutes, allowing the vegetables to release their flavors and begin to soften.
- Cook the ground beef: Increase the heat to medium-high and add the ground beef to the pan. Break it apart with a spoon and cook until browned, about 6-8 minutes. Season with dried thyme, sage, marjoram, smoked paprika, chili flakes, salt, and black pepper while cooking.
- Deglaze and add liquids: Pour in the beef broth and add the bay leaf. Stir to deglaze the pan and combine all the ingredients thoroughly.
- Add tomato components: Mix in the puréed tomatoes and tomato paste. Bring the sauce to a simmer, then reduce the heat to low.
- Simmer the Bolognese: Cover the pan and let the sauce simmer gently for 30-40 minutes, stirring occasionally to prevent sticking. The pumpkin should be tender and the sauce thickened.
- Cook the pasta: While the sauce simmers, cook the 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 pepper. Whip with a fork or small whisk until smooth and creamy.
- Serve: Remove the bay leaf from the sauce. Plate the pasta and top with generous spoonfuls of the pumpkin beef Bolognese. Garnish with fresh thyme, additional chili flakes, and a dollop of whipped ricotta if desired.
Notes
- The pumpkin skin used in this recipe (hokkaido/red kuri squash) softens during cooking and does not need to be peeled.
- You can substitute the beef broth with chicken or vegetable broth for a lighter flavor or dietary preferences.
- Adjust chili flakes to your heat preference to keep the spice level mild or moderate.
- Whipped ricotta is optional but adds a lovely creamy texture that balances the hearty sauce.
- For a smoother sauce, you can blend the cooked sauce slightly before serving.
Keywords: Pumpkin Beef Bolognese, Autumn Pasta, Hearty Beef Pasta, Pumpkin Sauce Recipe, Ground Beef Pasta, Italian Pumpkin Recipe