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Pumpkin Bolognese

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Ingredients

Warning0 allergens identified

Pumpkin Bolognese

1 shallot

2 cloves garlic

1 carrot

1 stalk celery

10 ½ ounces butternut squash(alternatively Hokkaido pumpkin)

7 ounces ground beef

2 teaspoons olive oil

1 ⅓ ounces tomato paste

⅓ cup red wine(or alternatively vegetable broth)

¾ cup vegetable broth(alternatively beef broth)

7 ounces puréed tomatoes

1 bay leaf

1 piece Parmesan rind

5 ounces short pasta(e.g., rigatoni, whole grain)

1 tsp dried herbs thyme(thyme, oregano, Italian seasoning)

salt and pepper(to taste)

Instructions

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Instructions

Peel and finely dice the shallot and garlic. Clean the vegetables and dice them finely as well. Peel the pumpkin, remove the seeds, and finely dice the flesh.

Add half the oil to the pan and brown the ground beef over medium-high heat for about five to six minutes, breaking it up into crumbles. Remove the browned ground beef from the pan and set aside briefly.

Add the remaining oil to the pan, then sauté the shallots, garlic, carrot, and celery over medium heat for about 2 to 3 minutes with a generous pinch of salt, until the shallots are translucent. Add the pumpkin and sauté for another 3 minutes.

Return the minced meat to the pan, add the tomato paste and fry for another 2 minutes.

Deglaze the pan with the red wine and let it simmer briefly until the alcohol smell disappears. Then add the vegetable stock and tomatoes. Add the bay leaf and Parmesan rind and let the Bolognese simmer over medium heat for about 30 to 60 minutes, until the vegetables are nice and soft and the sauce has reduced slightly.

Cook the pasta according to package directions in salted water. Remove the bay leaf and Parmesan rind from the Bolognese sauce and season with salt, pepper, and dried herbs.

Remove the pasta from the pot shortly before the end of the cooking time and add it directly to the sauce. Add approximately 50 milliliters of the pasta water and continue cooking the pasta in the sauce for about 2 to 3 minutes.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Caramelize Your Soffritto 🧅
Take 10-12 minutes to slowly caramelize your diced celery, carrot, and shallot over medium heat before adding garlic—this builds a deep, sweet foundation that elevates the entire sauce's complexity.
Roast Butternut Squash First 🎃
Roast cubed butternut squash at 425°F for 20 minutes before adding to the sauce to concentrate its natural sweetness and prevent it from turning mushy during the long simmer.
Use the Parmesan Rind as Umami Gold 🧀
Add the entire Parmesan rind during simmering and remove before serving—it dissolves slightly and infuses the sauce with savory depth that cannot be replicated with grated cheese alone.
Simmer Low and Long 🍅
Allow the sauce to bubble gently for 45-60 minutes, uncovered, to concentrate flavors and achieve that signature velvety texture as the pumpkin breaks down and thickens naturally.
Finish with Red Wine Reduction 🍷
Let the red wine simmer for 3-4 minutes after adding to cook off the harsh alcohol notes while preserving its fruity undertones that complement the pumpkin's earthiness.