Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Heat the olive oil over medium heat in a large saucepan until shimmering, about 2 minutes.
- Add the chopped shallots, minced garlic, and chopped celery. Sauté these for about 5 minutes until fragrant.
- Stir in the diced pumpkin and continue cooking for another 5 minutes until slightly softened.
- Add the diced fennel and cook for an additional 3 minutes until soft.
- Increase heat to high, add ground beef and brown for about 10 minutes, stirring occasionally.
- 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.
- Mix in pureed tomatoes and tomato paste, cover and simmer for another 10 minutes until thickened.
- Cook pasta al dente according to package instructions, usually 8-10 minutes. Drain and set aside.
- Serve the pasta topped with pumpkin beef bolognese sauce and a dollop of ricotta, garnishing with fresh thyme and chili flakes if desired.
Nutrition
Notes
Great with garlic bread or a side salad. Customize proteins or veggies based on availability.