Pumpkin Beef Bolognese Pasta

Nothing beats the rich comfort of a homemade bolognese, especially when sweet cubes of pumpkin melt into a robust beef sauce. This recipe is hearty enough for a chilly night yet easy enough for a weeknight dinner since you only need one pan. Every forkful brings together earthy vegetables, warming spices, and just the right tang from creamy whipped ricotta on top.

My family absolutely loves this—my kids used to be skeptical about pumpkin, but now this dish is a frequent request when the weather cools down and everyone wants a cozy meal around the table.

Ingredients

• Pasta: You can use your favorite shape Look for brands made with durum wheat for the best texture
• Olive oil: Brings silkiness to the sauce Always choose extra virgin for the most flavor
• Shallots: Adds mild sweetness and depth Look for firm bulbs with shiny skins
• Garlic cloves: Gives the foundational aroma Choose plump cloves with tight skins
• Celery stalk: Offers a subtle earthy crunch Fresh and crisp celery makes a big difference
• Diced pumpkin: Chunks lend sweetness and creamy texture Hokkaido pumpkin or red kuri squash do not need peeling which saves prep time
• Fennel bulb: Delivers a gentle anise note Thin slices meld beautifully with the sauce
• Ground beef: The main protein element Always select beef with some marbling to keep it juicy
• Dried thyme sage marjoram: Savory herbs create layers of flavor Choose dried herbs that smell vibrant never dusty
• Smoked paprika: Adds gentle smoke and depth Spanish paprika is especially fragrant
• Chili flakes: For a slight kick Adjust heat to your preference
• Salt and black pepper: Essential for seasoning Taste as you go
• Beef broth: Deepens the bolognese Use low sodium if you prefer to control salt
• Bay leaf: Enhances savory complexity Remove before serving
• Puréeed tomatoes: Provides tang and body Use canned Italian tomatoes when possible
• Tomato paste: Concentrated tomato richness A must for classic bolognese texture
• Fresh thyme and extra chili flakes: To garnish and finish
• Ricotta olive oil parmesan: For the whipped ricotta topping Creamy and light Use whole milk ricotta for the best results

Step-by-Step Instructions

Prepare the Aromatic Base:

Heat olive oil in a large heavy saucepan over medium low heat Add shallots garlic and celery Cook gently for 5 minutes stirring occasionally until soft and fragrant This step builds the foundation of flavor

Sweat the Pumpkin and Fennel:

Add diced pumpkin to the pan Stir often for about 5 minutes allowing the pumpkin edges to golden and caramelize Add the diced fennel and continue to cook 3 minutes more The vegetables should soften and smell subtly sweet

Brown the Ground Beef:

Turn the heat up to high and add the ground beef Break it up with a wooden spoon as it begins to brown When the meat is just cooked through lower the heat to medium and stir occasionally Continue cooking for 10 minutes to render out fat and build flavor

Add Seasonings and Simmer:

Stir in the thyme sage marjoram smoked paprika chili flakes salt and black pepper Mix until the spices coat everything Pour in the beef broth and toss in the bay leaf and simmer for 10 minutes This helps extract the herbal flavors

Finish with Tomatoes and Simmer:

Add puréed tomatoes and tomato paste Stir well Cover the pot and let it simmer for another 10 minutes or until pumpkin is tender and the sauce is thickened

Cook the Pasta:

While the sauce simmers bring a large pot of salted water to a boil Add the pasta and cook according to package directions for al dente Reserve some pasta water in case you want to loosen the sauce later

Prepare Ricotta Topping:

Mix ricotta with a drizzle of olive oil grated parmesan salt and pepper Beat until creamy and light This only takes a minute and elevates the whole dish

Serve:

Plate the pasta and top with a generous spoonful of the pumpkin beef bolognese Finish each plate with whipped ricotta extra chili flakes and sprigs of fresh thyme for a beautiful vibrant meal

Save

My favorite part is the whipped ricotta on top which makes every bite extra creamy One time my daughter insisted on skipping the ricotta and immediately changed her mind after just one taste Now she stirs it right into the sauce as soon as the plate hits the table

Storage Tips

This sauce keeps well in the fridge for up to four days and can be frozen tightly covered for up to three months Reheat gently on the stovetop adding a splash of broth or pasta water to loosen the consistency If possible store the pasta and sauce separately for the best texture when reheating

Ingredient Substitutions

If you do not have ground beef try ground turkey or even a plant based ground protein for a lighter twist Sweet potato can work if you do not find pumpkin You can use any short pasta shape Fusilli and rigatoni hold the hearty sauce well If you are out of fennel try a small amount of finely diced leek or more celery

Serving Suggestions

A leafy green salad with a fresh sharp vinaigrette balances the richness of the bolognese Crusty bread is perfect for soaking up any leftover sauce The whipped ricotta topping turns this into a company worthy meal even for a cozy weeknight dinner

Cultural and Historical Context

Bolognese is an iconic meat sauce hailing from Bologna in northern Italy Traditionally it uses a mix of meats tomato and a soffritto base The addition of pumpkin in this recipe adds a hint of autumn and gives a classic dish a comforting modern twist My grandmother made a version with whatever squash we had on hand during cool months and it still tastes like home to me

Recipe FAQs

→ Can I use a different squash instead of pumpkin?

Yes, butternut squash or red kuri squash work well and offer a similar sweetness and texture to pumpkin.

→ What pasta shapes pair best with the sauce?

Short shapes like shells, penne, or rigatoni hold up well, allowing the sauce to cling to each piece.

→ Is it possible to make the dish vegetarian?

You can substitute the ground beef with lentils or a plant-based protein and use vegetable broth for a hearty vegetarian option.

→ Can the sauce be made ahead?

Yes, the sauce keeps well in the fridge for up to three days and can be frozen for longer storage. Gently reheat before serving.

→ How do I make whipped ricotta topping?

Blend ricotta with olive oil, grated parmesan, salt, and pepper until creamy, then spoon over the finished dish just before serving.