Pumpkin Bolognese

This Pumpkin Bolognese Sauce is a hearty and comforting twist on classic Bolognese. The sauce is rich, flavorful, and perfect for a lazy weekend. The cubed pumpkin adds subtle sweetness and some extra texture, making it a delicious seasonal upgrade. Slowly simmer it in a slow cooker for deep, complex flavors, or cook it on the stovetop when you're short on time. Serve it over silky tagliatelle and top with Parmesan for a meal that feels like a warm hug in a bowl.

❤️Why you will love this recipe

• Deep, Rich Flavor: The long, slow simmer brings out incredible depth, enhanced by herbs, bacon, and wine.
• Fall Twist: The pumpkin turns this classic into a seasonal dish, and it works perfectly. Instead of overpowering the dish, the cubed pumpkin melts slightly into the sauce while keeping a little texture.
• Slow Cooker & Stovetop Options: Choose a hands-off slow cooker method or make it quicker on the stovetop.
• Built on a Classic Soffritto: A base of onion, carrot, and celery creates layers of traditional Italian flavor.
• Great for Meal Prep: Like all Bolognese sauces, it tastes even better the next day and freezes beautifully. Plus, it is perfect to make ahead for big gatherings, and the slow cooker will keep it warm.
• Pairs with Any Pasta: While tagliatelle is a classic choice, this sauce works well with pappardelle, spaghetti, or your choice of pasta.

This Pumpkin Bolognese Sauce is an absolute crowd-pleaser and my go-to meal prep recipe during Fall! Whether you prep it for your workweek lunches or have a big dinner group over, this sauce will always be a hit! It is the perfect weekend project, as the long cooking process really infuses the flavors.

While this bolognese sauce is not a fully traditional recipe, I tried to include as many traditional ingredients as possible and just gave it a small extra twist

If you love this recipe, then you should also try my weeknight spaghetti with cherry tomatoes and mozzarella for that quick comfort food meal during a busy week!

🥣Equipment

Here is what you'll need to make this easy Bolognese sauce:

• Slow Cooker: I use a 3.5L (3.7-quart) slow cooker for this recipe. However, the pot is very full and if you own a bigger one I would go with that one as it makes stirring easier.
• Large Dutch Oven: If using the stovetop method, a Dutch oven is perfect for this recipe.
• Deep Skillet: Needed for browning the meat and soffritto before transferring to the slow cooker. This is obsolete when doing the stovetop method.
• Cutting Board & Sharp Knife: Essential for chopping all the vegetables.
• Cooking Spoon: A sturdy spoon for stirring. You will stir a lot of sauce so make sure it can withstand that.
• Measuring Cups & Spoons: For accurate ingredient portions, especially for the liquids.

📝The Ingredients

The ingredients list is long, but trust the process here:

• Bacon: Use thick-cut strips, diced, or pre-cut bacon cubes for convenience.
• Onion: A medium yellow onion, finely chopped for even cooking.
• Carrots: Finely chopped to blend smoothly into the sauce.
• Celery Sticks: Use fresh or frozen celery sticks, finely chopped.
• Pumpkin: Any firm-fleshed pumpkin or squash will work for this recipe. My favorite is Hokkaido. The pumpkin should be easy to peel and cube while raw, keep that in mind. Pumpkin puree can be used but then the sauce will lack some texture.
• Ground Beef: Choose 80/20 or 15-20% fat ground beef for the best flavor and texture.
• Garlic: Use fresh cloves, minced, for the best result. If you don't like garlic much, you can use less than the recipe suggests. However, I highly recommend using a lot for flavor.
• Salt & Pepper: Adjust to taste as the sauce cooks.
• Passata: A smooth, pureed tomato sauce. If unavailable, use canned crushed tomatoes.
• Tomato Paste: A thick, concentrated tomato puree to enhance the tomato flavor.
• Red Wine: Use a dry red wine like Chianti for depth, or substitute beef broth for an alcohol-free version.
• Fresh Herbs: Use a mix of sage, rosemary, oregano, and thyme, and try to go for fresh herbs for the best flavor. Dried herbs can be used instead,d but will result in a different flavor.
• Beef Broth (Optional): Can be added if the sauce becomes too thick during cooking. Use pre-made broth or mix it with the cubes/powder.
• Tagliatelle: Use fresh or dried pasta, enough for 4-6 servings. Tagliatelle is the classic choice, but others work too.
• Parmesan: Freshly grated tastes the best, but pre-grated works too.

🥕What is Soffritto?

Soffritto is the heart of many Italian dishes, made by gently cooking onion, carrot, and celery in fat until soft and fragrant. This essential flavor base deepens the taste of the sauce, bringing richness and complexity. In this recipe, we enhance it with bacon, adding a smoky, savory touch and using its fat for cooking.

👩🏻‍🍳How to make Pumpkin Bolognese

Here is a quick overview of the recipe steps. Please read the recipe card for the full instructions.

Slow Cooker Method:

1. Cook the soffritto: In a pan, cook the bacon, then add the onion, carrots, and celery, cooking until soft.
2. Brown the beef: Stir in garlic and ground beef, breaking it up as it cooks. Season with salt and pepper.
3. Deglaze the pan: Pour in the red wine (or broth) and let it simmer for a couple of minutes.
4. Slow cook: Transfer everything to the slow cooker, add the passata, tomato paste, cubed pumpkin, and fresh herbs. Stir and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
5. Cook the pasta: Near the end of cooking time, prepare tagliatelle according to the package instructions.
6. Serve: Toss the sauce with pasta, top with Parmesan, and enjoy!

Stovetop Method:

1. Cook the soffritto: In a large Dutch oven, start with the bacon, then add onion, carrots, and celery.

2. Brown the beef: Add garlic, salt, and pepper, breaking the meat apart as it cooks.

3. Deglaze the pan: Pour in red wine or broth, scraping up any browned bits.
4. Simmer the sauce: Add passata, tomato paste, cubed pumpkin, and fresh herbs. Simmer on low heat for 45-60 minutes, stirring occasionally.

5. Cook the pasta: Prepare tagliatelle while the sauce simmers.
6. Serve: Spoon over pasta and top with freshly grated Parmesan.

💡Tips for the Perfect Homemade Pumpkin Bolognese Sauce

To get the best flavor and texture from your pumpkin Bolognese, follow these key tips:

• Don’t rush the soffritto: Slowly cooking the onion, carrot, and celery in bacon fat helps develop a deep, aromatic base for the sauce.
• Choose the right pumpkin: Go for firm-fleshed varieties like butternut squash or Hokkaido. Avoid watery pumpkins, as they can break down too much.
• Deglaze the pan properly: After browning the meat, scrape up all the browned bits with red wine or broth—this is where a lot of flavor comes from.
• Let it simmer low and slow: Even in the slow cooker, longer cooking times help blend the flavors beautifully. If using the stovetop, a gentle simmer for at least 45 minutes is ideal.
• Adjust consistency as needed: If the sauce is too thick, add a splash of beef broth. If too thin, let it simmer uncovered for a bit to reduce.
• Save some pasta water: When tossing the sauce with pasta, adding a bit of reserved pasta water helps it coat the noodles better.
• Always finish with Parmesan: A generous sprinkle of freshly grated Parmesan enhances the overall flavor and adds the perfect finishing touch.

🍴Serving suggestions

This rich and hearty sauce deserves the perfect pairing. This recipe suggests papardelle as base. However, there are many other options next to the classic way, why not try something new? Here are some delicious serving ideas:

• Classic Pasta Dish: Toss the sauce with tagliatelle, pappardelle, or spaghetti, and finish with freshly grated Parmesan.
• Low-Carb Option: Serve over zucchini noodles, spaghetti squash, or roasted cauliflower for a lighter meal.
• Creamy Variation: Stir in a splash of heavy cream or a dollop of mascarpone for extra richness.
• Garlic Bread Side: Pair with crispy garlic bread or focaccia to soak up every bit of the sauce.
• Polenta Base: Spoon the sauce over creamy polenta for a comforting twist.
• Stuffed Vegetables: Use it as a filling for roasted bell peppers, zucchini boats, or baked eggplant.
• Lasagna Layer: Swap out traditional meat sauce and use this pumpkin Bolognese in homemade lasagna.

🥄Storage & Reheating

This pumpkin Bolognese sauce stores well, making it perfect for meal prep or leftovers. The flavors deepen over time, so it often tastes even better the next day. Here’s how to store and reheat it properly:

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Let the sauce cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months.
• Thawing: Defrost overnight in the refrigerator, then reheat as needed.

• Stovetop Reheating: Warm in a saucepan over low heat, stirring occasionally. Add a splash of beef broth or water if the sauce has thickened too much.
• Microwave Reheating: Heat in 30-second intervals, stirring in between, until warmed through.

💭Frequently asked questions

More Italian inspired recipes to try

📖 Recipe

Slow Cooker Pumpkin Bolognese Sauce with Tagliatelle

This Pumpkin Bolognese Sauce is a rich and hearty twist on the classic, made with cubed pumpkin, bacon, ground beef, and fresh herbs. Slow-cooked for deep flavor, it pairs perfectly with tagliatelle and a sprinkle of Parmesan. This recipe includes stovetop and slow cooker instructions!

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Main Course

Cuisine International, Italian

Servings 6 servigns

Calories 4972 kcal

Equipment

• Slow Cooker (3.5L/3.7-quart or larger)
• Large Dutch oven or deep skillet
• Cutting board & Sharp knife
• Cooking spoon sturdy & heatproof
• Measuring Cups and Spoons

Ingredients

 

MetricUS Customary

 

0.5x1x2x3x4x

• 2 strips Bacon thick & diced (or 1 package of bacon cubes)
• 120 g Onion thinly diced (1 medium sized)
• 120 g Carrots thinly diced (~2 carrots)
• 2 Celery Sticks thinly diced
• 500 g Ground Beef
• 6 cloves Garlic minced
• Salt & Pepper
• 125 ml Red Wine or broth
• 280 g Pumpkin weight is the pumpkin whole; peeled, deseeded and cubed
• 1 jar Passata (1 jar = 690g)
• 1 tablespoon Tomato Paste
• 1 handful Fresh Herbs (sage, rosemary, oregano and thyme)
• Beef Broth optional
• 2 packages Tagliatelle Fresh or dried, enough for 4-6 people
• Parmesan fresh, or pre-grated

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Instructions

 

Slow Cooker Method

• First you will have to make the sofrito.

  Heat a large skillet or Dutch oven over medium heat. Add the diced bacon and cook until crispy, releasing its fat. Add the finely chopped onion, carrots, and celery sticks. Cook for about 5-7 minutes until softened, stirring occasionally to prevent burning.
  2 strips Bacon, 120 g Onion, 120 g Carrots, 2 Celery Sticks
• Add the minced garlic to the pan and cook for 30 seconds until fragrant. Then, add the ground beef, breaking it apart with a cooking spoon. Cook until the beef is browned and no longer pink, about 5 minutes. Season with salt and pepper.
  500 g Ground Beef, 6 cloves Garlic, Salt & Pepper
• Pour in the red wine or beef broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to allow the alcohol to cook off if using wine.
  125 ml Red Wine
• Transfer the cooked meat mixture to a 3.5L (3.7-quart) slow cooker. Add the passata, tomato paste, cubed pumpkin, and fresh herbs. Rinse the passata jar with a little water and pour it into the mix to get all the tomato sauce out. Stir well to combine everything.
  280 g Pumpkin, 1 jar Passata, 1 tablespoon Tomato Paste, 1 handful Fresh Herbs
• Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the sauce has thickened and the pumpkin is tender but still holds some texture. If the sauce becomes too thick, add a splash of beef broth to loosen it.
  Beef Broth
• About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Reserve about ½ cup of pasta water before draining.
  2 packages Tagliatelle
• Stir the sauce well, then toss it with the cooked pasta. If needed, add some reserved pasta water to help the sauce coat the noodles. Serve immediately with freshly grated Parmesan on top.
  Parmesan

Stovetop Method

• In a large Dutch oven or deep skillet over medium heat, cook the diced bacon until crispy. Add the finely chopped onion, carrots, and celery. Stir well and cook for 5-7 minutes until softened.
  2 strips Bacon, 120 g Onion, 120 g Carrots, 2 Celery Sticks
• Add the minced garlic and cook for 30 seconds until fragrant. Stir in the ground beef, breaking it apart with a spoon. Cook until browned, about 5 minutes. Season with salt and pepper.
  500 g Ground Beef, 6 cloves Garlic, Salt & Pepper
• Pour in the red wine or beef broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to cook off the alcohol.
  125 ml Red Wine
• Add the passata, tomato paste, cubed pumpkin, and fresh herbs. Rinse the passata jar with a little water and pour it into the mix to get all the tomato sauce out. Stir well and bring the sauce to a gentle simmer. Cover partially and let it cook on low heat for 45-60 minutes, stirring occasionally. If the sauce thickens too much, add a splash of beef broth.
  280 g Pumpkin, 1 jar Passata, 1 tablespoon Tomato Paste, 1 handful Fresh Herbs, Beef Broth
• While the sauce simmers, bring a large pot of salted water to a boil. Cook the tagliatelle until al dente, reserving ½ cup of pasta water before draining.
  2 packages Tagliatelle
• Toss the pasta with the sauce, adding a bit of reserved pasta water if needed to help coat the noodles. Serve hot with freshly grated Parmesan.
  Parmesan

Notes

• Wine Substitute: If you don’t want to use wine, replace it with beef broth for a rich, flavorful sauce.
• Soffritto Cooking: Don’t rush the onion, carrot, and celery cooking step. Letting them soften slowly creates a deeper flavor base.
• Pasta Water Trick: Save ½ cup of pasta water before draining the pasta. Adding a splash when tossing the sauce with pasta helps it coat the noodles better.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
• Reheating: Warm on the stovetop over low heat, adding a little beef broth or water if needed. Microwave in 30-second intervals, stirring in between.

US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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Nutrition

Serving: 6 servingsCalories: 4972kcalCarbohydrates: 693gProtein: 221gFat: 141gSaturated Fat: 49gPolyunsaturated Fat: 15gMonounsaturated Fat: 55gTrans Fat: 7gCholesterol: 1111mgSodium: 1028mgPotassium: 5406mgFiber: 38gSugar: 38gVitamin A: 45903IUVitamin C: 57mgCalcium: 588mgIron: 31mg

Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.

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