Pumpkin Spaghetti Bolognese
Spaghetti with a quick, pumpkin-flavored bolognese sauce.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 box of Barilla Spaghetti
- 1 tbsp olive oil
- 1/2 a large onion, diced
- 2 clove large garlic, minced
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 tsp dried oregano
- 1 lb . ground beef
- 1/2 cup tomato paste
- 3/4 cup pumpkin purée
- salt and pepper, to taste
- reserved pasta water
Instructions
- 1
Cook the Barilla Spaghetti according to the package directions, adding 1 tablespoon of salt to the pot of water. Drain the spaghetti, making sure to reserve the pasta water; set aside.
- 2
In a large pan over medium heat, warm the olive oil. Add the diced onion and cook until translucent; about 3 minutes. Add the garlic, carrot, celery, and dried oregano. Sauté for 5 minutes, until vegetables become tender and aromatic.
- 3
Add the ground beef and break up the beef into smaller pieces. Cook the beef until it's browned, then add the tomato paste and pumpkin purée. Add a generous pinch of salt, then a small pinch of pepper. Stir everything together and let the paste and purée cook with the beef for a couple of minutes.
- 4
Add some of the reserved pasta water, one ladle at a time (about 1/4 cup), until the sauce is as thick or loose as you like it. (see note) Allow the sauce to simmer on low heat for a minute.
- 5
If your pan is big enough, toss the spaghetti with the sauce in the pan. If not, simply pour the sauce over the spaghetti.