Ingredients
For the Bolognese Sauce
- 3 tbsp olive oil
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1 celery stalk, finely chopped
- 4 cups diced pumpkin (with skin, seeded; e.g. hokkaido pumpkin or 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 the Pasta and Serving
- 14 ounces pasta
- 5 tbsp ricotta
- 1 tbsp olive oil
- 1 tbsp grated Parmesan
- Salt, to taste
- Black pepper, to taste
- Fresh thyme, for serving
- Chili flakes, for serving
Instructions
- Sauté Aromatics: Heat 3 tablespoons of olive oil in a large heavy-based saucepan or Dutch oven over medium-low heat. Add the finely chopped shallots, minced garlic, and celery, cooking and stirring occasionally for about 5 minutes until softened and fragrant.
- Cook Pumpkin and Fennel: Add the diced pumpkin cubes to the pan and cook for approximately 5 minutes, stirring frequently. Then add the diced fennel bulb and cook for an additional 3 minutes, allowing the vegetables to soften and develop flavor.
- Brown the Beef: Increase the heat to high and add the ground beef to the pan. Break up the meat with a wooden spoon and cook for about 10 minutes, stirring occasionally, until the beef is fully browned and cooked through. Lower the heat back to medium after browning.
- Add Herbs and Spices: Stir in dried thyme, sage, marjoram, smoked paprika, chili flakes, salt, and black pepper to the meat and vegetable mixture to season the sauce evenly.
- Simmer with Broth and Tomatoes: Pour in the beef broth and add the bay leaf. Let the mixture simmer uncovered for 10 minutes, allowing flavors to meld and the broth to reduce slightly.
- Add Tomato Elements: Stir in the puréed tomatoes and tomato paste, then cover the pan and continue to simmer for another 10 minutes or until the pumpkin is tender and the sauce has thickened to your liking.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta well.
- Serve: Divide the cooked pasta among plates and spoon the pumpkin beef Bolognese sauce over the top. Add dollops of ricotta, a drizzle of olive oil, and a sprinkle of grated Parmesan. Garnish with fresh thyme leaves and chili flakes to taste. Season with salt and pepper as needed. Enjoy warm.
Notes
- You can substitute the beef broth with chicken or vegetable broth depending on preference or availability.
- Choose pumpkin varieties with edible skin such as hokkaido or red kuri squash for added texture and nutrition.
- Adjust chili flakes according to your desired spice level.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a richer taste, use freshly grated Parmesan cheese instead of pre-grated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
