Pumpkin and Beef Bolognese: The Ultimate Comfort Food Recipe
Introduction to Pumpkin and Beef Bolognese
Warm, comforting, and bursting with flavor, Pumpkin and Beef Bolognese is a dish that brings a touch of autumn to your dining table. This hearty recipe combines the rich taste of ground beef with the sweetness of pumpkin, creating a delightful sauce that pairs beautifully with your favorite pasta. Whether you’re cooking for family or hosting friends, this dish is sure to impress!
A Personal Story Behind My Pumpkin and Beef Bolognese Journey
My journey with Pumpkin and Beef Bolognese began years ago when I was looking for a way to incorporate seasonal produce into my meals. I stumbled upon a recipe that combined ground beef with pumpkin, and I was intrigued. After several attempts and tweaks, I finally perfected a version that my family adores. It’s now a staple in our home, especially during the cooler months when we crave warm, hearty meals.
What Makes This Pumpkin and Beef Bolognese Recipe Special?
This recipe stands out because of its unique blend of flavors and textures. The pumpkin adds a creamy sweetness that balances the savory notes of the beef. Additionally, the combination of herbs and spices enhances the overall flavor, making it a dish that is both comforting and exciting. Plus, it’s a great way to sneak some vegetables into your meal, making it perfect for both kids and adults!
The Full Pumpkin and Beef Bolognese Recipe
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)
- 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
- Fresh thyme, for serving
- Chili flakes, for serving
- Whipped Ricotta (optional):
- 5 tbsp ricotta
- 1 tbsp olive oil
- 1 tbsp grated parmesan
- Salt, to taste
- Black pepper, to taste
Instructions
- In a large heavy-based saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the finely chopped shallots, minced garlic, and chopped celery. Cook for about 5 minutes until softened. Tip: Stir occasionally to avoid burning the garlic.
- Add the diced pumpkin and cook for an additional 5 minutes, stirring frequently to ensure even cooking. Tip: You can use a lid to help steam the pumpkin slightly, making it cook faster.
- Increase the heat to high, then add the ground beef. Cook for about 10 minutes, breaking it up with a wooden spoon, until the meat is browned and cooked through.
- Stir in the dried thyme, sage, marjoram, chili flakes, smoked paprika, salt, and black pepper. Pour in the beef broth, add the bay leaf, and let it simmer for about 10 minutes. Tip: Don’t skip the bay leaf; it adds a wonderful depth of flavor!
- Next, add the puréed tomatoes and tomato paste. Cover and simmer for another 10 minutes, or until the pumpkin is tender. Tip: If the sauce is too thick, add a little more broth or water to reach your desired consistency.
- Meanwhile, cook the pasta in a large pot of salted boiling water until al dente, following the package instructions.
- Once the pasta is cooked, drain it and serve it topped with the pumpkin and beef sauce. If you’re making the whipped ricotta, mix it together in a small bowl and spoon it over the top. Finish with a sprinkle of chili flakes and fresh thyme. Enjoy!
Serving Suggestions and Variations for Pumpkin and Beef Bolognese
This Pumpkin and Beef Bolognese is delicious on its own, but there are many ways to enhance your meal. Consider serving it with a side of garlic bread or a fresh green salad to add some crunch. For a twist, try using whole wheat or gluten-free pasta. You can also experiment with different vegetables, such as adding spinach or kale at the end for extra nutrition. If you love cheese, a sprinkle of grated parmesan on top takes this dish to the next level!
Frequently Asked Questions About Pumpkin and Beef Bolognese
Can I make this dish ahead of time?
Absolutely! This Bolognese sauce keeps well in the fridge for up to 3 days, and it can also be frozen for up to 3 months. Just reheat it on the stove when you’re ready to serve.
Is this recipe suitable for kids?
Yes! The flavors are mild, and the pumpkin adds a natural sweetness that kids often enjoy. You can also adjust the spice level by reducing or omitting the chili flakes.
Can I use other types of meat?
Yes, feel free to substitute ground turkey, chicken, or even a mix of meats if you prefer. Just adjust the cooking time as necessary.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Calories per Serving: 550
Servings: 4
Pumpkin and Beef Bolognese
Equipment
- Large heavy-based saucepan or Dutch oven For cooking the sauce.
Ingredients
Main Ingredients
- 14 ounces pasta
- 3 tablespoon olive oil
- 2 count shallots, finely chopped
- 3 count garlic cloves, minced
- 1 count celery stalk, finely chopped
- 4 cup diced pumpkin with skin, seeded
- 1 count fennel bulb, diced small or 1/2 large
- 1.5 pound ground beef
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried marjoram
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili flakes
- 1.75 cup beef broth or chicken or vegetable broth
- 1 count bay leaf
- 3 cup puréed tomatoes
- 1 tablespoon tomato paste
- 1 bunch fresh thyme for serving
- 1 teaspoon chili flakes for serving
Whipped Ricotta (optional)
- 5 tablespoon ricotta
- 1 tablespoon olive oil
- 1 tablespoon grated parmesan
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- In a large heavy-based saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the finely chopped shallots, minced garlic, and chopped celery. Cook for about 5 minutes until softened. Tip: Stir occasionally to avoid burning the garlic.
- Add the diced pumpkin and cook for an additional 5 minutes, stirring frequently to ensure even cooking. Tip: You can use a lid to help steam the pumpkin slightly, making it cook faster.
- Increase the heat to high, then add the ground beef. Cook for about 10 minutes, breaking it up with a wooden spoon, until the meat is browned and cooked through.
- Stir in the dried thyme, sage, marjoram, chili flakes, smoked paprika, salt, and black pepper. Pour in the beef broth, add the bay leaf, and let it simmer for about 10 minutes. Tip: Don't skip the bay leaf; it adds a wonderful depth of flavor!
- Next, add the puréed tomatoes and tomato paste. Cover and simmer for another 10 minutes, or until the pumpkin is tender. Tip: If the sauce is too thick, add a little more broth or water to reach your desired consistency.
- Meanwhile, cook the pasta in a large pot of salted boiling water until al dente, following the package instructions.
- Once the pasta is cooked, drain it and serve it topped with the pumpkin and beef sauce. If you’re making the whipped ricotta, mix it together in a small bowl and spoon it over the top. Finish with a sprinkle of chili flakes and fresh thyme. Enjoy!