Pumpkin Bolognese

About This Recipe

A tomato-free, high protein bolognese made with canned pumpkin and lean ground beef.

Ingredients

• 2 Tablespoons Olive Oil
• 2 medium Onions (diced)
• 3 medium (180g Carrots, peeled and diced)
• 2 Celery Ribs (diced)
• 2 teaspoons Kosher Salt
• 1/2 teaspoon Black Pepper
• 2 pounds Ground Beef
• 1 1/2 cup Dry White Wine*
• 2 cups Skim Milk**
• 30 oz can Pure Pumpkin
• 1/2 teaspoon Allspice
• 1/2 teaspoon Ground Cumin
• 2 Bay Leaves
• More Salt and Pepper (to taste)

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, salt, and pepper. Sweat the veggies, stirring often, until softened but not browned, about 8-10 minutes.
2. Add the ground beef and break apart to fully cook.
3. Add the white wine and cook until very little liquid remains, another 8-10 minutes.
4. Reduce to a low heat before adding the pumpkin, milk, and remaining ingredients. Cover and simmer for 45-60 minutes (or longer) to allow flavors to develop. Salt and pepper to taste before serving. (I added about 1 tsp of additional salt.)
5. Serve with your choice of pasta, freshly grated parmesan or Pecorino Romano, and fresh parsley.