Pumpkin Bolognese
This Pumpkin Bolognese is a comforting twist on classic sauce, blending creamy pumpkin and lean turkey for a hearty, delicious meal perfect for chilly evenings.
Equipment
- Large Skillet or Sauté Pan
- Wooden spoon or spatula
- Chef’s knife
- Cutting Board
- Large Pot
- Colander
Ingredients
- 1 tablespoon Olive oil extra virgin
- 1 Onion diced
- 2 cloves Garlic minced
- 1 Carrot diced
- 1 stalk Celery diced
- 1 pound Ground turkey
- 1 can Pumpkin puree 15 ounces, plain pumpkin, not pie filling
- 1 can Diced tomatoes 14.5 ounces
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- Salt and pepper to taste
- 1 pound Spaghetti or preferred pasta
- Fresh parsley chopped, for garnish
Instructions
- Heat 1 tablespoon of olive oil in your skillet over medium heat. Add the diced onion, minced garlic, carrot, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
- Add the ground turkey to the pan. Break it apart with your spoon and cook until browned and no longer pink, about 6-8 minutes. Season with salt and pepper as you go.
- Stir in the canned pumpkin puree and diced tomatoes (with their juice). Mix well until combined.
- Sprinkle in the dried oregano and basil. Reduce the heat to low and let the sauce simmer gently for 15-20 minutes, stirring occasionally. This allows the flavors to meld beautifully.
- While the sauce simmers, bring a large pot of salted water to a boil and cook the spaghetti or your preferred pasta according to package instructions until al dente. Drain well.
- Plate your pasta and ladle the pumpkin bolognese sauce generously over the top. Sprinkle freshly chopped parsley for a pop of color and freshness. Enjoy immediately!
Notes
- Let the sauce simmer uncovered to reduce excess liquid if it becomes too watery.
- Balance pumpkin flavor with acidity by adding a pinch of sugar if needed.
- Substitute ground turkey with ground beef or lentils for different variations.
- Store leftovers in airtight containers; sauce keeps 4 days refrigerated, 3 months frozen.
- Try adding a pinch of nutmeg or fresh herbs like sage for extra seasonal flavor.