Pumpkin Bolognese Recipe

Introduction

There are few things as satisfying as a hearty Bolognese on a cool day. This Pumpkin Bolognese brings a delicious twist to the classic Italian sauce by adding rich pumpkin puree and warm spices, creating a comforting and flavorful meal perfect for any season.

Ingredients

• 1-2 Tablespoons olive oil
• 1 cup sun-dried tomatoes
• 5 cloves garlic, minced
• 6-8 sage leaves
• 1½ cups pumpkin puree
• 2 cups low sodium chicken broth or vegetable broth
• 1 teaspoon dried basil
• ½ teaspoon ground cinnamon
• 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
• ⅓ cup dry white wine
• 1 cup crushed tomatoes, no salt added preferred
• 1 cup milk of choice
• Ground black pepper to taste
• 1 lb pasta
• Parmesan cheese for garnish

Instructions

1. Step 1: 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.
2. Step 2: 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 let cool.
3. Step 3: Meanwhile, heat a large pot over medium heat. Add the ground meat and brown completely. Drain excess liquid once browned.
4. Step 4: Add ½-1 Tablespoon olive oil to the same large pot. When hot, add the onions, carrots, and celery. Cook until vegetables are soft and translucent, about 8-10 minutes, stirring occasionally.
5. Step 5: Return the browned meat to the pot and stir to combine with the vegetables.
6. Step 6: Pour in the white wine to deglaze the pot, scraping any brown bits off the bottom. Cook for 2 minutes to allow the alcohol to evaporate.
7. Step 7: Add the crushed tomatoes and stir well.
8. Step 8: Once the pumpkin mixture has cooled, blend it until smooth in a high-speed blender. Add the blended sauce to the meat and vegetable mixture, stirring to combine.
9. Step 9: Pour in the milk and season with ground black pepper. Stir well and bring the sauce to a low simmer. Let it simmer for 30 minutes to 1 hour, stirring occasionally, until thickened to your liking. Add more broth if the sauce becomes too thick.
10. Step 10: Meanwhile, cook pasta according to package instructions. Drain and serve topped with the pumpkin Bolognese sauce and a sprinkle of Parmesan cheese.

Tips & Variations

• Use whole milk for a creamier sauce or plant-based milk for a dairy-free option, but avoid flavored milks to keep the sauce’s taste balanced.
• Simmer the sauce for at least 30 minutes to let the flavors meld; if simmering for over an hour, add an extra cup of broth to prevent it from drying out.
• Try swapping ground beef with ground turkey, chicken, or lentils for a lighter or vegetarian-friendly version.

Storage

Store leftover Pumpkin Bolognese in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the sauce has thickened too much. You can also freeze the sauce for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pure pumpkin works perfectly in this recipe. Just be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

What pasta works best with this sauce?

This sauce pairs well with wide, flat pasta like pappardelle or fettuccine, but you can use your favorite pasta shape. Long noodles or sturdy shapes that hold sauce are ideal.

Pumpkin Bolognese Recipe

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★★★★★

4.7 from 65 reviews

This comforting Pumpkin Bolognese recipe combines savory ground meat, hearty vegetables, and smooth pumpkin puree, creating a rich and flavorful sauce perfect for a cozy meal. The addition of sun-dried tomatoes, sage, and warm spices like cinnamon and basil adds depth and seasonal warmth, making this dish a delightful twist on the classic Italian Bolognese.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Base and Flavorings

• 1–2 Tablespoons olive oil
• 1 cup sun-dried tomatoes
• 5 cloves garlic, minced
• 6–8 sage leaves
• 1½ cups pumpkin puree
• 2 cups low sodium chicken broth or vegetable broth
• 1 teaspoon dried basil
• ½ teaspoon ground cinnamon
• ⅓ cup dry white wine
• 1 cup crushed tomatoes, no salt added preferred
• 1 cup milk of choice (1%, 2%, whole, or plant-based)
• Ground black pepper to taste

Protein 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

Pasta and Garnish

• 1 lb pasta
• Parmesan cheese for garnish

Instructions

1. Sauté Aromatics: 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, minced garlic, and sage leaves. Stir for 1 minute until fragrant to release their flavors.
2. Prepare Pumpkin Broth: Add the pumpkin puree, chicken or vegetable broth, dried basil, and ground cinnamon to the pot, stirring well to combine all ingredients. Bring the mixture to a low simmer and cook for 15 minutes, stirring occasionally. Remove from heat and let cool.
3. Brown the Meat: Meanwhile, heat a large pot over medium heat. Add the ground meat of your choice and cook, breaking it up, until completely browned. Drain any excess liquid by pouring the meat into a colander.
4. Sauté Vegetables: Add ½ to 1 Tablespoon olive oil to the same large pot. When hot, add the diced onions, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables are soft and translucent.
5. Combine Meat and Vegetables: Return the browned ground meat to the pot with the softened vegetables and stir well to combine.
6. Deglaze and Add Tomatoes: Pour the dry white wine into the pot to deglaze, scraping any brown bits from the bottom. Cook for 2 minutes to evaporate the alcohol. Then add the crushed tomatoes and stir thoroughly.
7. Blend and Add Pumpkin Sauce: Once the pumpkin broth has cooled, transfer it to a high-speed blender and blend until smooth. Pour the blended pumpkin sauce into the pot with the meat and vegetables and stir to combine.
8. Add Milk and Season: Pour in the milk of choice and season with ground black pepper. Stir well to incorporate all flavors.
9. Simmer Sauce: Bring the sauce to a low simmer. Let it cook for 30 minutes to 1 hour, stirring occasionally until the sauce thickens to your preference. If the sauce becomes too thick during simmering, add extra broth to loosen consistency.
10. Cook Pasta: When ready to serve, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain well.
11. Serve: Plate the pasta and top generously with the pumpkin Bolognese sauce. Garnish with freshly grated Parmesan cheese. Enjoy!

Notes

• You can use 1%, 2%, whole milk, or plant-based milk in this recipe. Whole milk provides a creamier texture. Avoid flavored milks as they will alter the sauce’s flavor.
• Simmer the sauce for at least 30 minutes to allow flavors to meld. For longer simmering (up to 1 hour), add an additional cup of broth to maintain desired consistency.
• Feel free to substitute ground beef with lean ground turkey, chicken, or lentils for a variation.
• This hearty Bolognese is perfect for cooler days and pairs wonderfully with your favorite pasta shapes.

Keywords: Pumpkin Bolognese, pumpkin pasta sauce, pumpkin recipes, fall recipes, Bolognese sauce, healthy pasta sauce, ground beef pasta sauce, seasonal recipes