This recipe combines roasted pumpkin puree with a hearty meat sauce to create a unique Pumpkin Spice Bolognese. It features hot Italian sausage and ground pork simmered with a blend of vegetables and a homemade pumpkin puree, served over pasta.
First, prepare the roasted pumpkin puree: Half and clean one small pumpkin, hollow out the seed section, and place it on a baking sheet. Season with neutral oil and salt, then roast at 375°F (190°C) for one hour or until tender. Once cooked, add 2 cups of the roasted pumpkin, 1 cup of milk, 2 tablespoons of honey, and a pinch of salt to a blender, blending until smooth.
Next, make the cheater bolognese: In a large sauté pan, heat 2 tablespoons of neutral oil on high heat. Add 1 lb of hot Italian sausage and 0.5 lb of ground pork, stirring and breaking up the meat, and cook for 3 minutes. Incorporate a handful of chopped garlic and 1 cup of diced onion, celery, and carrot, sweating for 2 minutes or until fragrant. Stir in 1 tablespoon of tomato paste and cook for one minute until it coats the vegetables and caramelizes. Pour in 1.5 cups of water and 3 cups of the prepared pumpkin puree, then reduce the heat to medium-low. Cover and simmer for 1 hour. To finish, add one splash of balsamic vinegar and taste for salt. Cook your favorite pasta according to the package instructions, removing it 2 minutes before it's fully ready. Add the pasta directly to the sauce to finish cooking. Serve the bolognese with grated Parmesan cheese and torn fresh basil.
