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Pumpkin Bolognese Recipe

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4.7 from 135 reviews

This Pumpkin Bolognese is a rich and comforting twist on the classic Italian meat sauce, incorporating creamy pumpkin puree and warming spices like cinnamon and sage for a unique fall-inspired flavor. Perfectly paired with your favorite pasta and topped with Parmesan cheese, it’s a hearty dish that blends savory and subtle sweetness, ideal for cozy dinners.

Ingredients

Units Scale

Sauce Base

  • 1-2 Tablespoons olive oil
  • 1 cup sun-dried tomatoes
  • 5 cloves garlic, minced
  • 6-8 sage leaves
  • 1 1/2 cups pumpkin puree
  • 2 cups low sodium chicken broth or vegetable broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground cinnamon

Meat and Vegetables

  • 1 lb lean ground beef or ground turkey, chicken, or lentils
  • 1 medium onion, diced small
  • 2 big carrots or 12-15 baby carrots, diced small
  • 3 celery stalks, diced small
  • 1/3 cup dry white wine
  • 1 cup crushed tomatoes, no salt added preferred
  • 1 cup milk of choice
  • Ground black pepper to taste

Pasta and Garnish

  • 1 lb pasta
  • Parmesan cheese for garnish

Instructions

  1. Prepare the Pumpkin Broth: Heat a medium pot over low to medium heat. Add ½ Tablespoon olive oil to lightly coat the bottom of the pan. Once hot, add the sun-dried tomatoes, garlic, and sage. Stir for 1 minute until fragrant. Add the pumpkin puree, chicken broth, dried basil, and ground cinnamon to the pot, stirring well to combine. Bring to a low simmer and cook for 15 minutes, stirring occasionally. Remove from heat and allow to cool.
  2. Brown the Meat: Meanwhile, heat a large pot over medium heat. Add the ground meat of choice and cook thoroughly until browned all over. Once browned, drain the meat in a colander to remove excess liquid.
  3. Sauté Vegetables: In the same large pot, add ½ to 1 Tablespoon olive oil. When hot, add the diced onions, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables become soft and translucent.
  4. Combine Meat and Vegetables: Return the browned meat to the pot with the softened vegetables and stir well to combine.
  5. Deglaze the Pot: Pour in the dry white wine and scrape any browned bits from the bottom of the pot using a wooden spoon. Cook for about 2 minutes to allow the alcohol to evaporate.
  6. Add Tomatoes: Stir in the crushed tomatoes and mix thoroughly.
  7. Blend Pumpkin Broth: Once cooled, transfer the pumpkin puree mixture to a high-speed blender and blend until smooth. Add this smooth pumpkin broth back into the pot with the meat and vegetables. Stir well to incorporate.
  8. Finish the Sauce: Pour the milk into the pot, season with ground black pepper to taste, and stir well. Bring the sauce to a low simmer and cook, stirring occasionally, for 30 minutes to 1 hour until the sauce thickens to your desired consistency. If the sauce becomes too thick, add additional broth as needed.
  9. Cook Pasta: When the sauce is nearly ready, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain well.
  10. Serve: Plate the pasta topped generously with the pumpkin bolognese sauce. Garnish with freshly grated Parmesan cheese and serve immediately.

Notes

  • You can substitute ground turkey, chicken, or lentils for the beef to make this dish lighter or vegetarian-friendly.
  • Adjust the thickness of the sauce by adding more broth if it gets too thick during simmering.
  • The pumpkin puree adds moisture and natural sweetness—choose plain unsweetened pumpkin puree for best results.
  • For a dairy-free version, use plant-based milk and omit the Parmesan or choose a vegan cheese alternative.
  • Sun-dried tomatoes add depth and a tangy sweetness; soak them in warm water if they are very dry for easier blending.

Find it online: https://cookedbyclara.com/pumpkin-bolognese-recipe/