Cooked - Pumpkin Beef Bolognese

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin Beef Bolognese

4.0

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

Fresh thyme (for serving)

Chili flakes (for serving)

5 tbsp ricotta

1 tbsp olive oil

1 tbsp grated parmesan

Salt (to taste)

Black pepper (to taste)

Heat oil in a large heavy-based saucepan or Dutch oven. Add onion, garlic and celery, cook, stirring occasionally, over medium-low heat for 5 minutes.
Add the pumpkin cubes, cook for about 5 minutes, stirring frequently. Add fennel, cook for 3 minutes more.
Turn the heat up to high, add ground beef and break it up a little with a wooden spoon. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through.
Stir in thyme, sage, marjoram, chili flakes, paprika, salt and pepper. Add beef stock and bay leaf, simmer for 10 minutes. Then add the tomato purée and tomato paste. Cover, simmer for 10 minutes or until the pumpkin is tender.
In the meantime, bring a pot of salted water to a boil and cook the pasta al dente according to the package directions.
Serve plates of pasta with the sauce and ricotta spooned over top. Add a sprinkle of chili flakes and thyme. Enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

CategoryBolognese

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 83 weeks ago

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