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
- 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.
- Add the pumpkin cubes and cook for about 5 minutes, stirring frequently.
- Add fennel and cook for 3 minutes more.
- 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.
- Stir in thyme, sage, marjoram, chili flakes, paprika, salt, and pepper.
- Add beef broth and bay leaf, then let it simmer for 10 minutes.
- Add the tomato purée and tomato paste. Cover the pot and let it simmer for 10 minutes or until the pumpkin is tender.
- Meanwhile, 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. 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