My Pumpkin Bolognese is a delicious autumn twist on the comforting classic Italian Bolognese.
Recently I have been on a pumpkin kick and keep cans of pumpkin puree in my pantry. Honestly, I think I prefer it to most squashes. I find it has a smoother texture and a flavor profile that can be enhanced with so much. Sweet or savory pumpkin is very versatile. As much as I love pumpkin donuts and pumpkin pie, I think I prefer a more savory dish like my Creamy Pumpkin Pasta and now this Pumpkin Bolognese.
Now before you think “icckkkk”, ( which I did hear lol) let me tell you, this dish is not overpowering with pumpkin. It s a hint of it. In fact it is very much like the traditional Bolognese that I make every winter, but I made several swap outs. Instead of: beef I used pork, tomato I used pumpkin, red wine I used white wine and served it with goat cheese instead of Parmesan.
This dish is full of big flavor and is thick and creamy due to the cooking method. This is not a quick cooking recipe, but if you like it, like we do, I would double it and freeze portions for weeknight meals!
The Method of Pumpkin Bolognese
Ingredients:
- onion
- celery
- carrot
- garlic
- butter
- olive oil
- kosher salt
- fresh ground pepper
- ground pork
- cayenne pepper
- tomato paste
- pumpkin puree
- dry white wine
- water
- half and half
- For Serving: Italian bread, butter, goat cheese
basic directions:
The first step is to pulse the veggies in a food processor to a fine course texture. Next heat butter and oil in a wide bottom heavy enameled cast iron braser. Stir in the veg, season and cook until browned. Move the veggies to the outer side and brown the pork. Season the pork and sprinkle on the cayenne.
Deglaze with wine then add the tomato paste and cook to get the rawness out. Stir in the pumpkin and incorporate it by adding the rest of the wine. Now cover the mixture with water and bring to a boil. Turn the heat down and simmer until water has evaporated. Repeat this step 4-5 times.
After the final evaporation, add the half and half. Again reduce until thickened.
This is a very rich, comforting and creamy dish. I decided to serve this not on pasta….I know, right!, but on bread. I hollowed out an Italian loaf, brushed it with brown butter and placed it under the broiler. I wanted to add some tanginess so I spread a local goat cheese on then topped with the pumpkin bolognese.
Cook’s Notes:
Tips for success:
TAKE THE TIME!!!! Browning the food AND the reduction process need time for the big bold flavors to develop.
recipe variations:
Using ground turkey would be a great replacement for the sausage.
Are you vegan or vegetarian? Try impossible meat or tofu and leaving out the goat cheese.
serving suggestions:
I served this on bread, but it would be delicious on pasta or cheesy polenta!
As an appetizer, especially for a cocktail party, cut French baguette on the bias, drizzle with olive oil and season with kosher salt and pepper. Broil until golden. Spread with goat cheese, ricotta or blue cheese and top with the Pumpkin Bolognese.
This rich hearty dish needs something crisp and acidic to help with digestion! Try my Kale and Apple salad.
storing:
Pumpkin Bolognese stores beautifully so make a double batch! It will stay fresh in an air tight container in the fridge 3-4 days. To freeze, I ladle into freezer safe bags. Make sure to squeeze all air out before zipping shut. Lay flat on a baking sheet in the freezer until frozen. This will give a nice square thin bag to keep for 2-3 months.
The Essentials:
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