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Pumpkin Beef Bolognese

Pumpkin Beef Bolognese: A Cozy One-Pot Wonder You'll Love

Discover the comfort of Pumpkin Beef Bolognese, a one-pot wonder that combines savory beef and sweet pumpkin for a gourmet weeknight meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Can be swapped with butter for a richer flavor.
  • 2 medium Shallots Can substitute with yellow onion when necessary.
  • 2 cloves Garlic Fresh is best, but garlic powder can work.
  • 1 stalk Celery Can be omitted if you're out.
  • 2 cups Pumpkin Butternut squash or pumpkin puree can be used as a substitute.
  • 1 medium Fennel Can be replaced with diced celery or left out.
  • 1 pound Ground Beef Swap for ground pork, chicken, or a plant-based alternative if desired.
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Sage
  • 1 teaspoon Marjoram
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Chili Flakes Adjust based on your spice preference.
  • Salt to taste
  • Black Pepper to taste
  • 2 cups Beef Broth Feel free to use chicken or vegetable stock as an alternative.
  • 1 Bay Leaf Optional, but do not substitute.
  • 14 ounces Pureed Tomatoes Crushed tomatoes can be used for texture.
  • 2 tablespoons Tomato Paste No substitutions recommended.
  • 1 tablespoon Fresh Thyme Dried thyme is a suitable fallback.
  • 1/4 cup Ricotta Optional topping.

Equipment

  • large heavy-based saucepan or Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Heat the olive oil over medium heat in a large saucepan until shimmering, about 2 minutes.
  2. Add the chopped shallots, minced garlic, and chopped celery. Sauté these for about 5 minutes until fragrant.
  3. Stir in the diced pumpkin and continue cooking for another 5 minutes until slightly softened.
  4. Add the diced fennel and cook for an additional 3 minutes until soft.
  5. Increase heat to high, add ground beef and brown for about 10 minutes, stirring occasionally.
  6. Season with dried thyme, sage, marjoram, smoked paprika, salt, black pepper, and chili flakes. Pour in the beef broth and add the bay leaf, then simmer for 10 minutes.
  7. Mix in pureed tomatoes and tomato paste, cover and simmer for another 10 minutes until thickened.
  8. Cook pasta al dente according to package instructions, usually 8-10 minutes. Drain and set aside.
  9. Serve the pasta topped with pumpkin beef bolognese sauce and a dollop of ricotta, garnishing with fresh thyme and chili flakes if desired.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 60mgIron: 4.5mg

Notes

Great with garlic bread or a side salad. Customize proteins or veggies based on availability.

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