Pumpkin Bolognese
As soon as fall comes around, nothing beats sitting down at the end of the day to enjoy a warm, hearty meal. This Pumpkin Bolognese Spaghetti is the ultimate comfort food and is a great way to use up leftover pumpkins from Halloween.
- For the Pumpkin Bolognese:
- 2 tbsp olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 medium carrot finely chopped
- 1 celery stalk finely chopped
- 1 lb 450g ground beef or turkey
- 1 cup pumpkin puree unsweetened
- 1 ½ cups crushed tomatoes or tomato sauce
- ½ cup vegetable or chicken broth
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp nutmeg optional but adds lovely warmth
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar for depth
- For the Pasta:
- 12 oz 340g spaghetti (or any pasta of your choice)
- Salt for pasta water
- For Serving:
- Fresh basil or parsley chopped
- Grated Parmesan or Pecorino cheese