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–+ servings
Pumpkin Beef Bolognese

Hearty Pumpkin Beef Bolognese for Cozy Nights In

Enjoy a comforting and hearty Pumpkin Beef Bolognese that effortlessly combines rich Italian flavors with the seasonal charm of pumpkin.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta substitute with gluten-free pasta if desired
For the Sauce
  • 2 tbsp Olive oil use vegetable oil if preferred
  • 1 number Shallot finely chopped; substitute with onion if needed
  • 2 cloves Garlic minced; fresh is best
  • 1 stalk Celery diced; optional but recommended
  • 2 cups Diced pumpkin use hokkaido or red kuri squash
  • 1 number Fennel bulb chopped; omit if not preferred
  • 1 lb Ground beef substitute with ground pork or chicken if desired
  • 1 tsp Dried thyme adjust to taste
  • 1 tsp Dried sage adjust to taste
  • 1 tsp Dried marjoram adjust to taste
  • 1 tsp Smoked paprika adjust to taste
  • pinch Chili flakes adjust to taste
  • to taste Salt essential for seasoning
  • to taste Black pepper essential for seasoning
  • 2 cups Beef broth can also use chicken or vegetable broth
  • 1 leaf Bay leaf remove before serving
  • 14 oz Pureed tomatoes can use fresh tomatoes if preferred
  • 2 tbsp Tomato paste
For Serving
  • to taste Fresh thyme garnish
  • optional Whipped ricotta can substitute with cream cheese

Equipment

  • large saucepan
  • Dutch oven
  • Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium-low heat. Add 1 finely chopped shallot, 2 minced garlic cloves, and 1 diced celery stalk. Sauté for about 5 minutes until softened and fragrant.
  2. Stir in 2 cups of diced pumpkin and cook for another 5 minutes, stirring occasionally.
  3. Add 1 chopped fennel bulb and sauté for an additional 3 minutes.
  4. Increase the heat to high and add 1 pound of ground beef, breaking it up. Cook for about 10 minutes until browned.
  5. Stir in 1 teaspoon each of dried thyme, sage, and marjoram, along with 1 teaspoon of smoked paprika and a pinch of chili flakes. Season with salt and pepper.
  6. Pour in 2 cups of beef broth and add 1 bay leaf. Bring to a gentle simmer.
  7. Stir in a 14 oz can of pureed tomatoes and 2 tablespoons of tomato paste, cover and simmer for an additional 10 minutes.
  8. Meanwhile, cook your pasta according to package instructions. Drain, reserving a cup of pasta water.
  9. Serve the pasta with the Pumpkin Beef Bolognese sauce over the top, garnishing with whipped ricotta and fresh thyme.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 7gVitamin A: 5000IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Choose hokkaido or red kuri squash for their creamy texture. Store leftovers in an airtight container for up to 3 days.

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