I cook and bake pretty often, which means I have to stock up for ingredients just as frequently. I tend to buy my fresh produce from the farmer’s market, then head to nearby stores like Target (which I affectionately refer to as Tar-jay with a French pronunciation) for my pantry staples.
In my opinion, no pantry is fully stocked without some kind of pasta. In my pantry, you’ll find a variety of pastas, all of which are made by Barilla®.
My mom always used Barilla’s Pasta when I was growing up, so naturally it’s the brand I turn to when I’m looking for quality pasta at home. To keep things exciting and seasonal, I’ll often use the pasta to make recipes like this pumpkin bolognese spaghetti.
One of the recipes Mom always made when I was growing up was spaghetti with classic bolognese sauce. It’s her favorite kind of sauce, preferring its depth of flavor over simpler red sauces made with big meatballs.
Bolognese is also a surprisingly easy sauce to whip up and can be made fairly quickly. Making this pumpkin bolognese spaghetti vs. traditional bolognese spaghetti is as easy as adding pumpkin purée to the sauce.
This slight addition adds a subtle pumpkin flavor that pairs really well with the other veggies in the bolognese sauce.
For this pumpkin bolognese spaghetti, I used Barilla Spaghetti from Barilla’s Classic Blue Box collection. You can also use their Classic Blue Box penne, or one of their gluten-free varieties.
I cooked the spaghetti in boiling water, then reserved some of the pasta water and used it for the bolognese sauce. The pasta water has great flavor because of the tasty Barilla Spaghetti, and using the water makes for a healthier alternative to the cream or milk used in other bolognese sauces.
The sauce for this pumpkin bolognese spaghetti ends up tasting rich with the flavors of beef and tomato, and has the slightest hint of sweetness from the delicate pumpkin purée. You will be surprised at how flavorful the sauce is, considering how quickly this meal comes together.
This pumpkin bolognese spaghetti can be made in 30 minutes, making it a quick and wholesome meal to enjoy with the family this fall.
- 1 box of Barilla Spaghetti
- 1 tbsp olive oil
- 1/2 a large onion, diced
- 2 cloves 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
- 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.
- 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.
- 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.
- 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.
- If your pan is big enough, toss the spaghetti with the sauce in the pan. If not, simply pour the sauce over the spaghetti.
I usually add about 1 cup of reserved pasta water.
Nutrition Information:Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 466