I know most of us have a quick Bolognese recipe that we all use that works in a pinch. This recipe elevates your usual Bolognese recipe and not only adds multiple layers of flavors but gives it a punch of extra veggies with a secret ingredient not typically found in traditional Bolognese sauce. This secret ingredient not only adds a ton of fiber and vitamin C but gives the sauce a creamy texture. To keep this Paleo I serve this sauce with Jovial brand cassava penne which is a grain-free pasta.
Canned pumpkin is what I use in this recipe to not only give it a ton of extra nutrition but it also gives the sauce a super creamy texture. I also love to add balsamic vinegar to my sautéed veggie mixture to amp up the flavor. If you have access to getting Italian canned tomatoes use them in this recipe. I think Italian tomato varieties are the most flavorful. Last but not least do not skimp on adding tons of spices to your sauce and always taste it at the end of the cooking process to see if it needs any extra seasoning.
This sauce is perfect to freeze if you want to double the batch. It is also great for school lunches as it is thick and won’t spill in the lunchbox. I hope you enjoy this Pumpkin Mushroom Bolognese as much as my family does. It is truly a healthy comfort dish!
Pumpkin Mushroom Bolognese
Ingredients
- 1 pound of minced/ground beef
- 1 can of crushed tomatoes
- 1 1/2 cups of passata strained sieved tomatoes or use tomato sauce
- 1/2 cup broth or water
- 1 can of pure pumpkin puree
- 1 onion finely diced
- 1 green bell pepper diced
- 1 yellow or orange bell pepper diced
- 8 minced garlic cloves
- 1 cup diced mushrooms
- 2 tbsp avocado or extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp oregano
- 1 tbsp ground basil
- 1/2 tsp thyme
- 1/2 tsp fennel seeds
- pinch red chili flakes optional
Instructions
- Dice up your onion, bell peppers, mushrooms, and garlic.
- Over medium heat add your 1 tbsp of oil to a large saucepan. Saute up all your veggies for 7-8 minutes or until soft. Season with a pinch of salt and pepper. Add in your balsamic vinegar and cook until all absorbed.
- Take veggies out and put them in a bowl.
- Add in your additional 1 tbsp of oil back into your saucepan. Over medium to high heat sear/fry up your beef. Allowing it to get a nice crust on the meat. Drain off any additional water that may cook out. You do not want your beef to be grey and soggy. Give it time to sear/fry up. Use your spoon to break up into bigger meat chunks. Could take 15-20 mins.
- Season meat with the rest of the salt/pepper and all the spices listed above.
- Put the veggie mixture back in the pan with the meat.
- Add in your canned tomato, passata, broth or water, and pumpkin. Stir well.
- Bring to a boil. Then turn down to low heat and let simmer for 25-30 mins. You can cover the sauce while it simmers. Checking it periodically and stirring. Give it a taste and add any additional salt/pepper or spices.
- Serve over grain-free pasta if Paleo or your favorite pasta.