Pumkin Bolognese with Pappardelle Pasta

Pumkin Bolognese with Pappardelle Pastan is a sauce that serves 8. One serving contains 663 calories, 31g of protein, and 35g of fat. For $2.51 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. If you have pecorino cheese, whole milk, pancetta, and a few other ingredients on hand, you can make it. It is brought to you by Love and Olive Oil. Many people made this recipe, and 188 would say it hit the spot. From preparation to the plate, this recipe takes around 2 hours. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is excellent. Similar recipes include Slow-Cooker Bolognese Sauce over Pappardelle Pasta, Pappardelle With Bolognese Sauce, and Pappardelle with Lamb Bolognese.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat a large saucepan or dutch oven over medium heat. Add olive oil and heat until shimmery. Add onion, celery, carrot, and garlic and saute until softened and fragrant, about 5 minutes.Add beef, pork, and bacon or pancetta and cook, stirring occasionally to break up large chunks, about 10 minutes or until meat is no longer pink on the outside.Add chopped pumpkin, pumpkin puree, and tomato paste and stir until coated. Stir in milk, wine, and thyme, and season generously with salt and pepper. Cover and reduce heat to medium-low. Let simmer, covered, for 45 minutes to 1 hour or until thickened. Taste, and season to taste with more salt and pepper as needed. If you won't be eating all of the bolognese right away, spoon out the extra sauce and refrigerate (overnight) or freeze (up to 1 month) in an airtight container. Re-heat in a saucepan until it starts to simmer.While bolognese is cooking/rewarming, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Reserve 1 cup of pasta water and set aside. Drained noodles and add to saucepan with bolognese; stir until evenly coated, adding some of the reserved pasta water if needed to thin out the sauce. Divide among serving bowls and top with grated Pecorino cheese and chopped parsley.

 

Step by step:

1. Preheat a large saucepan or dutch oven over medium heat.

2. Add olive oil and heat until shimmery.

3. Add onion, celery, carrot, and garlic and saute until softened and fragrant, about 5 minutes.

4. Add beef, pork, and bacon or pancetta and cook, stirring occasionally to break up large chunks, about 10 minutes or until meat is no longer pink on the outside.

5. Add chopped pumpkin, pumpkin puree, and tomato paste and stir until coated. Stir in milk, wine, and thyme, and season generously with salt and pepper. Cover and reduce heat to medium-low.

6. Let simmer, covered, for 45 minutes to 1 hour or until thickened. Taste, and season to taste with more salt and pepper as needed. If you won't be eating all of the bolognese right away, spoon out the extra sauce and refrigerate (overnight) or freeze (up to 1 month) in an airtight container. Re-heat in a saucepan until it starts to simmer.While bolognese is cooking/rewarming, bring a large pot of salted water to a boil.

7. Add pasta and cook according to package instructions. Reserve 1 cup of pasta water and set aside.

8. Drained noodles and add to saucepan with bolognese; stir until evenly coated, adding some of the reserved pasta water if needed to thin out the sauce. Divide among serving bowls and top with grated Pecorino cheese and chopped parsley.

Nutrition Information:

covered percent of daily need