Print

Pumpkin Beef Bolognese Recipe

Print Recipe

★★★★

3.9 from 63 reviews

A hearty and flavorful Pumpkin Beef Bolognese combining tender pumpkin, savory ground beef, and aromatic herbs in a rich tomato sauce, served over perfectly cooked pasta. This comforting dish elevates a classic Italian favorite with a seasonal twist, perfect for cozy dinners.

Ingredients

Scale

For the Bolognese Sauce

  • 14 oz 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 or red kuri squash)
  • 1 small or ½ large fennel bulb, trimmed and diced
  • 1 ½ lb 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 cup beef broth (or chicken or vegetable broth)
  • 1 bay leaf
  • 3 cups puréed tomatoes
  • 1 tbsp tomato paste

For the Whipped Ricotta (Optional)

  • 5 tbsp ricotta
  • 1 tbsp olive oil
  • 1 tbsp grated parmesan
  • Salt, to taste
  • Black pepper, to taste

For Serving

  • Fresh thyme
  • Chili flakes

Instructions

  1. Prepare the base: Heat olive oil in a large heavy-based saucepan or Dutch oven over medium-low heat. Add finely chopped shallots, minced garlic, and celery, cooking and stirring occasionally for 5 minutes until softened.
  2. Cook pumpkin and fennel: Add the diced pumpkin cubes to the pot and cook for about 5 minutes, stirring frequently to prevent sticking. Then add the diced fennel bulb and cook for another 3 minutes until fragrant and softened.
  3. Brown the beef: Increase the heat to high and add the ground beef to the pot. Break it up slightly with a wooden spoon as it cooks. Turn the heat back down to medium and continue cooking for 10 minutes, stirring occasionally until the meat is fully cooked and browned.
  4. Add herbs and spices: Stir in dried thyme, sage, marjoram, smoked paprika, chili flakes, salt, and black pepper evenly through the mixture for flavor layering.
  5. Add broth and simmer: Pour in the beef broth (or alternative broth), add the bay leaf, and simmer the mixture uncovered for 10 minutes to meld flavors and reduce the liquid slightly.
  6. Incorporate tomato components: Add puréed tomatoes and tomato paste to the sauce, stir to combine. Cover the pot and simmer gently for another 10 minutes or until the pumpkin is tender and the sauce thickens.
  7. Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta al dente according to the package directions, then drain.
  8. Prepare whipped ricotta (optional): In a small bowl, combine ricotta, olive oil, grated parmesan, and season with salt and pepper. Whip or mix until creamy and smooth.
  9. Serve: Plate the cooked pasta and ladle the pumpkin beef bolognese sauce generously over the top. Add a dollop of whipped ricotta if using, then garnish with fresh thyme and an extra sprinkle of chili flakes. Enjoy warm.

Notes

  • Using pumpkin with skin adds texture and nutrients; varieties like Hokkaido or red kuri squash work best.
  • Fennel adds a subtle anise flavor that complements the meat and pumpkin.
  • Adjust chili flakes to your preferred spice level.
  • Whipped ricotta is optional but adds a creamy, tangy contrast to the rich sauce.
  • This dish can be made with beef, but ground turkey or lamb could be substituted.
  • Leftover sauce stores well in an airtight container in the fridge for up to 3 days or can be frozen for up to 2 months.

Keywords: pumpkin bolognese, beef bolognese, pumpkin pasta sauce, autumn recipes, comfort food, Italian pasta sauce, seasonal pasta, ground beef recipes

Find it online: https://epicrecipebox.com/pumpkin-beef-bolognese-recipe/