Pumpkin Bolognese

Pumpkin Bolognese

Makes about 4 serving

  • 2 Tbs. olive oil

  • 1 large zucchini, grated

  • 3 carrots, peeled and grated

  • 3 shallots, grated

  • Kosher salt

  • 3/4 lb ground beef

  • pinch of nutmeg

  • 1 cup canned pumpkin or sweet potato

  • 2 Tbs. tomato paste

  • 2 cups stock or water

  • 2 Tbs. apple cider vinegar

  • 3/4 lb dried pasta of your choice

  • 1 cup grated Parmesan

    Serve with chili flakes

In a large pan, warm the olive oil over medium heat. Add the zucchini, carrot, shallot, garlic, and a large pinch of salt and cook for about 8 to 10 minutes or until the vegetables are super soft.

Add in the ground beef and cook for another 5 minutes or until the beef is cooked through and browned. Add the nutmeg, pumpkin, tomato paste, stock, and another pinch of salt and pepper. Cook for about 5 minutes or until sauce thickens and comes together. Taste for more salt if needed.

In a large pot of boiling salted water cook the dried pasta according to the packaging instructions.

Toss the pasta in the sauce and top with Parmesan cheese and chili flake.

Serve immediately.

Amanda FredericksonComment