Pumpkin Beef Bolognese

ByDeShawn Ellis
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why make this recipe

Pumpkin Beef Bolognese is not your average pasta dish. This recipe combines the rich flavors of ground beef with the sweet and earthy taste of pumpkin, creating a unique and satisfying meal. It’s a great way to enjoy a classic dish while adding seasonal ingredients. Plus, it’s comforting and hearty, making it perfect for cool evenings or family gatherings.

how to make Pumpkin Beef Bolognese

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 (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)

Directions:

  1. 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.
  2. Add the pumpkin cubes and cook for about 5 minutes, stirring frequently.
  3. Add fennel and cook for 3 minutes more.
  4. Turn the heat up to high, add ground beef, and break it up a little with a wooden spoon. Then turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through.
  5. Stir in thyme, sage, marjoram, chili flakes, paprika, salt, and pepper.
  6. Add beef stock and bay leaf, then let it simmer for 10 minutes.
  7. After that, add the tomato purée and tomato paste. Cover the pot and let it simmer for 10 minutes or until the pumpkin is tender.
  8. In the meantime, bring a pot of salted water to a boil and cook the pasta al dente according to the package directions.
  9. Serve plates of pasta with the sauce and ricotta spooned over top. Add a sprinkle of chili flakes and fresh thyme for serving. Enjoy!

how to serve Pumpkin Beef Bolognese

To enjoy Pumpkin Beef Bolognese, place a portion of pasta on each plate and ladle the warm sauce over the top. Finish the dish with a generous dollop of ricotta cheese and a sprinkle of fresh thyme and chili flakes. This dish pairs nicely with a side salad or garlic bread.

how to store Pumpkin Beef Bolognese

You can store leftover Pumpkin Beef Bolognese in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. If you plan to keep it longer, freeze the sauce in a freezer-safe container. It can last for up to 3 months in the freezer. Just thaw before reheating.

tips to make Pumpkin Beef Bolognese

  • If you want a more robust flavor, let the sauce simmer longer before adding the pasta.
  • For a vegetarian version, you can swap ground beef for lentils or mushrooms.
  • Use different types of pasta, like fettuccine or rigatoni, to change the texture.

variation

You can also add more vegetables to the sauce, such as bell peppers or carrots, to increase the nutrients. Mixing in some spinach or kale just before serving adds a nice color and extra health benefits.

FAQs

1. Can I use canned pumpkin instead of fresh?
Yes, you can use canned pumpkin puree. Just adjust the cooking time since it cooks faster than fresh pumpkin.

2. Can I make this dish in advance?
Absolutely! You can prepare the sauce a day ahead and store it in the fridge. Just cook the pasta fresh when you are ready to serve.

3. What can I serve with Pumpkin Beef Bolognese?
This dish pairs well with a simple green salad, garlic bread, or even a light dessert like sorbet for a refreshing finish.

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Pumpkin Beef Bolognese

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Serves Meat Eaters
Print Recipe

Description

A rich and hearty pasta dish that combines ground beef with sweet pumpkin for a unique twist on classic Bolognese.

Ingredients

Scale
  • 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)
  • 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
  • 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)

Instructions

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

Notes

For a vegetarian version, swap ground beef for lentils or mushrooms. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 21g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 70g
  • Fiber: 6g
  • Protein: 34g
  • Cholesterol: 90mg

Keywords: Pumpkin, Beef, Bolognese, Pasta, Comfort Food, Fall Recipes

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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