Pumpkin Bolognese (Gluten-Free, Dairy-Free)

The other night I was craving a hearty meal I could make with the pound of ground beef I had defrosted. My go-to with ground beef is classic tomato, but I wasn’t feeling it this time, and I realized I wanted something seasonal and nourishing. And lo and behold, this Pumpkin Bolognese was born!

Why You’ll Love This Recipe

This sauce is SO smooth and delicious, and perfectly hearty for a weeknight meal. You cook the beef and the veggies/sauce all in the same pot, which I love, and the warming flavors of cinnamon and sage are perfect for fall.

The coconut milk lends creaminess to this soup, and once it’s all poured over a gluten-free pasta, you’ll be savoring every bite.

And it’s Whole30-friendly!

The Ingredients

To make this Pumpkin Bolognese you’ll need the following:

• veggies: onion, carrots, celery
• liquids: chicken broth (or veg broth), apple cider vinegar, coconut milk, olive oil
• herbs/spices: sage, cinnamon, salt, pepper
• protein: ground beef
• pasta (your choice; see below*)

*I served this over red lentil pasta, or we’ve used the Cappello brand gnocchi as well. Both choices make this meal gluten-free; Cappello brand is almond-based, and the red lentil pasta is nut-free and adds even more protein. I’ve found this brand to be our family favorite.

How to Make Pumpkin Bolognese with Gluten-Free Pasta

The first step to making this bolognese is to dice your veggies, and then cook the beef. Add a tablespoon of olive oil to a large sauce pan or deep skillet over medium heat. Add the beef and saute for about 8-10 minutes, breaking it up with a spatula into small bits. The goal is to have it no longer be pink, but take care not to brown it too much. Transfer the meat to a small bowl.

In the same pot, add another tablespoon of olive oil and add the onions, carrots, celery, salt, and pepper, and saute for about another 10 minutes, or until the vegetables are soft and fragrant. Add the beef back into the pan along with the chicken broth and apple cider vinegar, and simmer until the liquid is reduced to a small amount (about 10 minutes).

Add the pumpkin and coconut milk to the pot, along with the cinnamon, sage, and a bit more salt and pepper, stir, then adjust the heat to low and cover. Simmer until the flavors are all well combined, about 30-45 minutes. Check on it after about 25 minutes to be sure it’s not drying out; if so, add about 1/4 cup of water. Taste, and adjust seasonings if needed.

About 20 minutes before the sauce is done simmering, bring a large pot of water to a boil and cook the pasta according to the instructions on the package. Strain, then add to a large bowl and toss with the Pumpkin Bolognese sauce. Top with fresh sage leaves and (optional) grated Parmesan cheese or Pecorino Romano (my personal favorite), and enjoy.

Frequently Asked Questions

Lastly…

If you love gluten-free pasta recipes, try my Sweet Potato Gnocchi or my Butternut Squash Ravioli. And if you made this recipe, I’d love it if you could rate it, and leave a comment letting me know how you liked it!

Pumpkin Bolognese (Gluten-Free, Dairy-Free)

Recipe by Alessandra Macaluso

5.0 from 2 votes

Course: Dinner

Servings

4

servings

Prep time

15

minutes

Cooking time

1

minute

Cook Mode

Keep the screen of your device on

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 lb. ground beef

• 1 medium onion, diced

• 2 medium carrots, diced

• 3 stalks celery, diced

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

• 1 cup chicken or vegetable broth

• 3 tablespoons apple cider vinegar

• 1 15 oz. can pumpkin puree

• 1 cup coconut milk

• sage leaves

• 1/2 teaspoon ground cinnamon

• 1 lb. gluten-free pasta, or 2 8oz. packages (see notes for my favorite brand)

• optional: grated cheese, for garnish, or nutritional yeast

Directions

• Heat a tablespoon of the olive oil in a large saucepan or deep skillet over medium heat. Once warm (about 3 minutes), add the ground beef and break it up with a spatula into small bits. Cook, stirring occasionally, until the meat is no longer pink, but careful not to let it brown (about 8-10 minutes). Transfer to a bowl.
• In the same skillet over medium heat, add another tablespoon of olive oil. Add the onions, carrots, and mushrooms, salt, and pepper, and saute until the vegetables are soft and fragrant (about 10 minutes).
• Add the beef back into the pan along with the chicken broth and apple cider vinegar, and simmer until the liquid is reduced to a small amount (about 10 minutes).
• Fold in the pumpkin and coconut milk. Add in the cinnamon, sage, and a bit more salt and pepper, then adjust the heat to low and cover. Simmer until the flavors are all well combined, about 30-45 minutes. Check on it after about 25 minutes to be sure it’s not drying out; if so, add about 1/4 cup of water. Taste, and adjust seasonings if needed.
• About 20 minutes before the sauce is done simmering, bring a large pot of water to a boil and cook the pasta according to the instructions on the package. Strain, then add to a large bowl and toss with the Pumpkin Bolognese sauce. Top with grated Parmesan cheese or Pecorino Romano (my personal favorite), and enjoy.

Notes

• My favorite brand of gluten-free pasta is the Tolerant Red Lentil pasta. We’ve also made this with the Cappello brand gnocchi.

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