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.