Pumpkin Bolognese
This creamy pumpkin Bolognese pairs well with any pasta to create the ultimate healthy comfort dish. The mix of pumpkin, sun-dried tomatoes, and spices gives it a deliciously rich and savory flavor that you just can’t get from a jar!
Ingredients
- 1-2 Tablespoons olive oil
- 1 cup sun-dried tomatoes
- 5 cloves garlic minced
- 6-8 sage leaves
- 1½ cups pumpkin puree
- 2 cups low sodium chicken broth or vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon ground cinnamon
- 1 lb lean ground beef or ground turkey, chicken or lentils
- 1 medium onion diced small
- 2 big carrots or 12-15 baby carrots diced small
- 3 celery stalks diced small
- ⅓ cup dry white wine
- 1 cup crushed tomatoes no salt added preferred
- 1 cup milk of choice
- Ground black pepper to taste
- 1 lb pasta
- Parmesan cheese for garnish
Instructions
- Heat a medium pot over low to medium heat. Add ½ Tablespoon olive oil to lightly coat the bottom of the pan. Once hot, add the sun-dried tomatoes, garlic and sage. Stir for 1 minute until fragrant. Add the pumpkin puree, chicken broth, basil, and cinnamon to the pot, and stir well to combine. Bring to a low simmer for 15 minutes, stirring occasionally. After 15 minutes, remove from heat to let cool.
- Meanwhile, heat a large pot over medium heat. Add the ground meat and brown completely. When completely brown, drain into a colander to remove any excess liquid.
- Add ½-1 Tablespoon olive oil to the same large pot. Once hot, add the onions, carrots, and celery. Cook until vegetables are soft and translucent, 8-10 minutes stirring occasionally. When vegetables are soft, add the ground meat back to the pan and stir to incorporate into the vegetables.
- Add the white wine to the pot to deglaze, scraping any brown bits off the bottom of the pan. Cook for 2 minutes to let the alcohol evaporate. After 2 minutes add the crushed tomatoes to the pot and stir well.
- Once the pumpkin puree broth has cooled, add to a high speed blender. Blend until smooth. Add to the pot with the meat vegetable mixture and stir well to combine.
- Add the milk to the pot and season with black pepper, stir well. Bring the sauce to a low simmer. Simmer for ~30 minutes-1 hour until thickened to your liking, stirring occasionally. If it becomes too thick add more broth. *See notes below
- When ready to serve, bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Drain the pasta, top with sauce and garnish with parmesan cheese.
Nutrition Facts
Nutrition facts: per 1 serving (8 servings)
434 Calories, 11 gram fat, 28 gram protein, 58 gram total carbohydrate, 9 grams of fiber, 10 gram sugar, 109 mg sodium Notes: Milk- you can use 1%, 2%, whole milk or plant based milk in this recipe. Whole milk will lend a more creamy consistency. Also, don’t use any flavored milks which will change the taste of the sauce *At minimum you should let the assembled sauce simmer for 30 minutes so the flavors meld together. If you plan on simmering for over an hour I would suggest adding one more cup of broth.
434 Calories, 11 gram fat, 28 gram protein, 58 gram total carbohydrate, 9 grams of fiber, 10 gram sugar, 109 mg sodium Notes: Milk- you can use 1%, 2%, whole milk or plant based milk in this recipe. Whole milk will lend a more creamy consistency. Also, don’t use any flavored milks which will change the taste of the sauce *At minimum you should let the assembled sauce simmer for 30 minutes so the flavors meld together. If you plan on simmering for over an hour I would suggest adding one more cup of broth.