Pumpkin Beef Bolognese Recipe

Ingredients

• 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/red kuri squash)
• 1 small or 1/2 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
• 1/2 tsp chili flakes
• Salt – to taste
• Black pepper – to taste
• 1 3/4 cups beef broth (or chicken or vegetable broth)
• 1 bay leaf
• 3 cups puréed tomatoes
• 1 tbsp tomato paste
• 14 ounces pasta
• Fresh thyme
• Chili flakes
• 5 tbsp ricotta
• 1 tbsp olive oil
• 1 tbsp grated parmesan
• Salt – to taste
• Black pepper – to taste

Instructions

1. 1

   Prepare the vegetables: Finely chop the shallots, garlic, celery, and fennel bulb. Dice the pumpkin into small cubes, keeping the skin on.

2. 2

   Sauté aromatics and vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped shallots, garlic, celery, and fennel. Cook for about 5 minutes until softened and fragrant.

3. 3

   Add pumpkin and ground beef: Stir in the diced pumpkin and cook for another 5 minutes. Then add the ground beef, breaking it up with a spoon, and cook until browned all over.

4. 4

   Season and add herbs and spices: Mix in dried thyme, sage, marjoram, smoked paprika, chili flakes, salt, and pepper. Stir well to coat the meat and vegetables evenly with the spices.

5. 5

   Add liquids and simmer: Pour in the beef broth and add the bay leaf. Bring to a simmer, then stir in the puréed tomatoes and tomato paste. Reduce heat to low and simmer gently for 30-40 minutes, stirring occasionally, until the sauce thickens and the pumpkin is tender.

6. 6

   Cook the pasta: While the sauce is simmering, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

7. 7

   Prepare whipped ricotta (optional): In a small bowl, combine ricotta, olive oil, grated parmesan, salt, and black pepper. Whisk or blend until smooth and creamy.

8. 8

   Serve: Remove the bay leaf from the sauce. Toss the cooked pasta with the pumpkin beef bolognese or serve the sauce ladled over the pasta. Top with fresh thyme leaves, additional chili flakes for heat if desired, and a spoonful of whipped ricotta to finish.