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!