Pumpkin Bolognese
Transform your pasta night with this rich and velvety Pumpkin Bolognese, a unique twist on the classic Italian favorite. This hearty recipe combines the savory depth of ground beef with the natural sweetness of canned pumpkin puree, creating a comforting, flavor-packed sauce perfect for autumn or anytime you're craving something cozy. Aromatics like onion, garlic, and celery lay a fragrant foundation, while dried oregano and thyme infuse it with warm, herbaceous notes. Creamy heavy cream and grated Parmesan take the sauce to the next level of indulgence, making it irresistibly smooth and luxurious. Ready in just under an hour, this Pumpkin Bolognese pairs beautifully with spaghetti or your favorite pasta, topped with a sprinkle of fresh parsley for a pop of color and freshness. Perfect for family dinners or entertaining, this one-pot wonder is your new go-to for an elevated yet approachable fall dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 500 grams ground beef
- 1 cup canned pumpkin puree
- 1 can (400g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable or beef stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 400 grams spaghetti or pasta of choice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the finely chopped onion, carrot, and celery. Cook for about 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-10 minutes.
Stir in the canned pumpkin puree, crushed tomatoes, and tomato paste. Mix well to combine.
Pour in the vegetable or beef stock and add the dried oregano, dried thyme, salt, and black pepper. Stir thoroughly.
Reduce the heat to low, cover the skillet, and let the sauce simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Meanwhile, cook the spaghetti or your pasta of choice according to the package instructions. Drain and set aside.
After the sauce has simmered, stir in the heavy cream and taste for seasoning, adjusting salt and pepper if needed.
Serve the Pumpkin Bolognese sauce over the cooked pasta, topped with grated Parmesan cheese and fresh parsley if desired.
Enjoy your hearty and flavorful Pumpkin Bolognese!
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 4530 mg | 197% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 36.1 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 813 mg | 63% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4024 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
