Ingredients
Base and Vegetables
- 1-2 Tablespoons olive oil
- 1 cup sun-dried tomatoes
- 5 cloves garlic, minced
- 6-8 sage leaves
- 1 medium onion, diced small
- 2 big carrots or 12-15 baby carrots, diced small
- 3 celery stalks, diced small
Sauce Components
- 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 Pasta
- 1 lb lean ground beef or ground turkey, chicken, or lentils as a vegetarian option
- 1 lb pasta
Garnish
- Parmesan cheese for garnish
Instructions
- Prepare the Pumpkin Base: Heat a medium pot over low to medium heat and add ½ tablespoon olive oil to coat the bottom. When hot, add sun-dried tomatoes, minced garlic, and sage leaves. Stir for about 1 minute until fragrant. Then add the pumpkin puree, chicken broth, dried basil, and ground cinnamon. Stir to combine and bring to a low simmer. Let it simmer gently for 15 minutes, stirring occasionally. Remove from heat and allow to cool slightly.
- Brown the Meat: While the pumpkin base simmers, heat a large pot over medium heat. Add the ground beef (or alternative protein) and cook thoroughly until browned, breaking it up as it cooks. Once fully browned, drain the excess liquid using a colander and set the meat aside.
- Sauté Vegetables: In the same large pot, add another ½ to 1 tablespoon of olive oil. When hot, add diced onions, carrots, and celery. Cook for 8 to 10 minutes until the vegetables become soft and translucent, stirring occasionally to prevent sticking.
- Combine Meat and Vegetables: Return the drained browned meat to the pot with the softened vegetables. Stir well to incorporate all ingredients evenly.
- Deglaze the Pan: Pour the dry white wine into the pot to deglaze, scraping up any flavorful brown bits from the bottom. Let it cook for about 2 minutes to evaporate the alcohol.
- Add Tomatoes: Stir in the crushed tomatoes and mix well to combine with the meat and vegetable mixture.
- Blend the Pumpkin Base: Transfer the cooled pumpkin mixture into a high-speed blender and blend until smooth. Pour this smooth pumpkin sauce back into the large pot with the meat and vegetable mixture, stirring thoroughly to combine.
- Add Milk and Season: Pour the milk of choice into the pot and season with ground black pepper to taste. Stir well and bring the entire sauce to a low simmer.
- Simmer the Sauce: Allow the sauce to simmer gently for 30 minutes to 1 hour, stirring occasionally until thickened to your preferred consistency. If the sauce thickens too much, add additional broth as needed to maintain the ideal texture and flavors melded beautifully.
- Cook the Pasta: When ready to serve, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta well.
- Serve: Plate the cooked pasta and generously top with the pumpkin Bolognese sauce. Garnish with freshly grated Parmesan cheese and serve immediately for a comforting, flavorful meal.
Notes
- You can use 1%, 2%, whole milk, or plant-based milk in this recipe. Whole milk will provide a creamier texture. Avoid flavored milks as they may alter the sauce's flavor.
- Simmering the sauce for at least 30 minutes allows the flavors to meld properly. If simmering for over an hour, it's recommended to add another cup of broth to prevent the sauce from drying out.
- This recipe is versatile in protein choice: use ground beef, turkey, chicken, or lentils for a vegetarian-friendly version.
- For a richer depth of flavor, use low sodium broth and no salt added tomatoes to control sodium levels.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
