Pumpkin Bolenese
Healthy Elizabeth
- 2 tbsp avocado oil
- 1 lb ground beef
- 4 cloves garlic
- 4 cups pumpkin with skin on diced 1/2 “ (use a petite pie pumpkin)
- 1 small fennel bulb thinly sliced
- 1 tbsp dried oregano
- 1 tsp dried sage
- ¼ red pepper flakes
- 1 ½- 1 ¾ beef bone broth
- 2 tbsp tomato paste
- 3 cups 24 oz passata or crushed tomatoes
- 2 tbsp coconut sugar or brown sugar
- salt and pepper to taste
- ¼ tsp fresh nutmeg microplaned
- ¼ cup heavy cream
- Basil and parmesan for serving
- 1 lb bronze cut orecchiette pasta or pasta of choice
Get Recipe IngredientsIn a large braiser pan over medium heat, add the avocado oil and cook the ground beef. Add the fennel, garlic, and butternut squash and cook for 10 more minutes. Stir in the oregano, sage, red pepper flakes, tomato paste, salt, and pepper. Pour in the beef broth and crushed tomatoes, scraping the fond from the bottom of the pot as you go. Partially cover and simmer the sauce on medium-low for 20-30 minutes until the butternut squash is falling apart as you stir the sauce. Boil the pasta in salted water until al dente. I like to boil my pasta right as the sauce finishes cooking so that I can add the pasta straight into the bolognese using a spider. Once the sauce has thickened and the pumpkin is tender, grate in the nutmeg and stir in the heavy cream. Add the pasta straight to the pot with a splash of pasta water and let it cook for 1-2 minutes before serving.Serve with a sprinkle of thinly sliced basil and fresh grated parmesan.
