Description
Pumpkin Bolognese is a delightful spin on the classic Italian dish, infusing seasonal flavors into a comforting sauce that pairs beautifully with pasta or grains. This recipe features creamy pumpkin puree combined with sun-dried tomatoes and aromatic spices, creating a rich and satisfying meal thatβs perfect for any occasion.
Ingredients
Scale
- 1 cup sun-dried tomatoes
- 1Β½ cups pumpkin puree
- 2 cups low sodium chicken broth (or vegetable broth)
- 1 lb lean ground beef (or ground turkey)
- 1 medium onion (diced)
- 5 cloves garlic (minced)
- 2 big carrots (diced)
- 3 celery stalks (diced)
- β cup dry white apple vinegar
- 1 cup milk of choice
Instructions
- In a medium pot, heat olive oil over medium heat. Add sun-dried tomatoes, garlic, and sage; stir until fragrant. Mix in pumpkin puree, chicken broth, basil, and cinnamon. Simmer for 15 minutes.
- In a large pot, brown the ground meat over medium heat; drain excess liquid.
- SautΓ© diced onions, carrots, and celery in the same pot until soft. Return the meat to the pot.
- Deglaze with apple vinegar and add crushed tomatoes; stir well.
- Blend cooled pumpkin mixture until smooth and return it to the pot.
- Incorporate milk into sauce; season with black pepper and simmer for 30 minutes.
- Cook pasta according to package instructions and serve topped with Pumpkin Bolognese.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 360
- Sugar: 8g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Feel free to substitute lentils for ground meat for a plant-based version. Adjust thickness by adding more broth if necessary. For added creaminess, consider using coconut milk instead of regular milk.