Pumpkin Beef Bolognese Recipe

Introduction

This Pumpkin Beef Bolognese is a comforting twist on a classic meat sauce, combining tender pumpkin with rich ground beef and warming spices. Perfect for cozy dinners, it balances savory flavors with a hint of sweetness from the pumpkin.

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, such as Hokkaido 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
• Fresh thyme, for serving
• Chili flakes, for serving

Optional Whipped Ricotta:

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

Instructions

1. Step 1: Heat the olive oil in a large heavy-based saucepan or Dutch oven over medium-low heat. Add the shallots, garlic, and celery, cooking while stirring occasionally for about 5 minutes until softened.
2. Step 2: Add the diced pumpkin and cook for 5 minutes, stirring frequently. Then add the diced fennel and cook for an additional 3 minutes.
3. Step 3: Increase the heat to high and add the ground beef, breaking it up slightly with a wooden spoon. Reduce heat back to medium and cook for 10 minutes, stirring occasionally, until the meat is fully cooked.
4. Step 4: Stir in dried thyme, sage, marjoram, chili flakes, smoked paprika, salt, and black pepper. Pour in the broth and add the bay leaf. Simmer gently for 10 minutes.
5. Step 5: Add the puréed tomatoes and tomato paste, stir well, then cover and simmer for another 10 minutes or until the pumpkin is tender.
6. Step 6: Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta.
7. Step 7: If using, prepare the whipped ricotta by mixing ricotta, olive oil, parmesan, salt, and pepper until smooth and creamy.
8. Step 8: Serve the pasta topped with the pumpkin beef bolognese sauce and a spoonful of whipped ricotta. Garnish with fresh thyme and a sprinkle of chili flakes. Enjoy!

Tips & Variations

• Use a pumpkin variety with edible skin like Hokkaido to avoid peeling and add extra texture.
• For a richer sauce, substitute half the broth with red wine.
• Add a splash of cream or milk to the sauce at the end for a creamier texture.
• Try substituting ground beef with ground turkey or pork for a different flavor.
• The whipped ricotta can be replaced with mascarpone or cream cheese for a similar creamy topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much. The pasta and sauce can also be frozen separately for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pumpkin or squash?

Yes, you can use other varieties like butternut squash or kabocha. Just adjust cooking times if needed, as some squash may be softer or firmer than others.

Is this recipe suitable for freezing?

Absolutely. It’s best to freeze the sauce and pasta separately in airtight containers. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Pumpkin Beef Bolognese Recipe

Print Recipe

★★★★★

4.7 from 72 reviews

A hearty and comforting Pumpkin Beef Bolognese combining tender pumpkin and fennel with savory ground beef and aromatic herbs, simmered in a rich tomato sauce and served over pasta. This unique twist on classic bolognese adds depth and subtle sweetness from the pumpkin, balanced with warming spices and optional creamy whipped ricotta topping for an indulgent finish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired

Ingredients

Scale 1x2x3x

For the Bolognese Sauce

• 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 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 Serving (Optional)

• Fresh thyme – for garnish
• Chili flakes – for garnish

Whipped Ricotta (Optional)

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

Instructions

1. Heat Oil and Sauté Aromatics: Heat olive oil in a large heavy-based saucepan or Dutch oven over medium-low heat. Add the finely chopped shallots, minced garlic, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Add Pumpkin and Fennel: Add the diced pumpkin cubes to the pan and cook for about 5 minutes, stirring frequently to prevent sticking. Then add diced fennel and cook for another 3 minutes until vegetables start to soften.
3. Cook the Ground Beef: Increase heat to high and add the ground beef. Break it up with a wooden spoon for even cooking. Then reduce heat back to medium and cook for 10 minutes, stirring occasionally until the meat is fully cooked through and no longer pink.
4. Season and Simmer with Broth: Stir in dried thyme, sage, marjoram, smoked paprika, chili flakes, salt, and black pepper. Pour in the beef broth and add the bay leaf. Bring to a simmer and cook for 10 minutes to develop flavor.
5. Add Tomatoes and Cook Until Tender: Stir in puréed tomatoes and tomato paste. Cover and simmer gently for an additional 10 minutes or until the pumpkin is tender and the sauce has thickened nicely.
6. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
7. Prepare Whipped Ricotta (Optional): In a small bowl, mix ricotta, olive oil, grated parmesan, and season with salt and pepper to taste. Whip until smooth and creamy.
8. Serve: Plate the cooked pasta and top generously with the pumpkin beef bolognese sauce. Spoon some whipped ricotta over the top if using. Garnish with fresh thyme and a sprinkle of chili flakes for extra flavor. Enjoy your comforting meal!

Notes

• You can substitute the pumpkin with similar squash varieties if desired.
• Beef broth can be replaced with chicken or vegetable broth for a lighter flavor.
• Adjust chili flakes to your preferred spice level.
• Whipped ricotta adds creaminess but is optional.
• Make sure to break up the ground beef completely for even cooking.
• Use a heavy-based pan or Dutch oven to prevent sticking and ensure even heat distribution.
• Simmering the sauce adequately allows flavors to deepen and the pumpkin to become tender.

Keywords: Beef, ground meat, meat dishes, Pasta, pumpkin, sauces, tomatoes