Description
This double batch of pumpkin Bolognese is rich, hearty, and full of depth. With sun-dried tomatoes, fresh sage, and just a hint of cinnamon, it brings bold, cozy flavors to the table. A splash of wine, creamy milk, and your favorite ground meat—or lentils—make it versatile and comforting. Perfect over pasta, and even better the next day.
Ingredients
2–3 tbsp olive oil
2 cups sun-dried tomatoes, chopped
10 garlic cloves, minced
12–14 sage leaves
3 cups pumpkin puree
4 cups low-sodium chicken or veggie broth
2 tsp dried basil
1 tsp ground cinnamon
2 lbs lean ground beef, turkey, chicken, or lentils
2 medium onions, finely diced
4 large carrots or 25 baby carrots, diced
6 celery stalks, diced
⅔ cup dry white wine
2 cups crushed tomatoes (no salt added)
2 cups milk of choice (whole or oat work well)
Salt & black pepper to taste
2 lbs pasta (rigatoni, pappardelle, or penne)
Parmesan cheese for garnish
Optional Twists:
– ½ tsp red pepper flakes for heat
– ½ cup grated parmesan stirred into sauce
– 2 tbsp tomato paste for richer flavor
Instructions
In a large pot, heat olive oil. Add garlic, sage, onion, carrots, and celery. Cook until softened.
Stir in ground meat or lentils and cook through.
Add white wine, scraping up browned bits. Simmer 2–3 minutes.
Mix in pumpkin puree, crushed tomatoes, broth, basil, cinnamon, tomato paste (if using), and sun-dried tomatoes.
Simmer uncovered 45–60 minutes, stirring occasionally. Add milk and simmer 10 more minutes.
Meanwhile, cook pasta to al dente. Reserve 1 cup of pasta water.
Toss pasta with sauce, adding reserved water as needed for consistency.
Top with parmesan and fresh sage to serve.
- Prep Time: 30 min
- Cook Time: 1 hr 15 min
- Category: Dinner
Nutrition
- Calories: 460
- Sugar: 10g
- Fat: 18g
- Carbohydrates: 48g
- Protein: 28g