Pumpkin Pasta Bolognese

Recently, I've had some downtime to get ready for my busy year at Culinary School (which starts in just over a week!!!), and in my "downtime," I had a hankering for an all-day project. Enter "Bolognese."

I've never made this sauce before, but its essentially a thick meat ragu typically served over pasta, polenta or something starchy that's capable of soaking up the rich flavors. It's typically slow-cooked over 3-4 hours, with attention needed every 15 minutes or so for stirring...just to keep it from sticking to the pan.

I prepared mine with a mixture of ground pork, ground chuck and ground lamb...which made for a hearty combination. Other variations include veal or turkey, but this combination worked for me this time.

I bought 2 servings of fresh pumpkin pasta a couple months ago at one of the last Farmer's Markets of the season and stuck it in the freezer until I could figure out what to do with it. And this seemed like the perfect opportunity. So, Pumpkin Pasta Bolognese it was.

The sauce turned out velvety thick, with an infusion of rich and hearty flavors. It was definitely a full afternoon of cooking, but it was so worth it in the end.

This recipe made enough to feed both of us for dinner, plus fill (2) gallon-sized freezer bags. And you better believe I froze the leftovers for another day!

(Pumpkin) Pasta Bolognese

olive oil

3 oz pancetta, diced

3/4 c. celery, diced

3/4 c. carrots, diced

1 1/2 c. onion, diced

1/2 lb ground chuck

1/2 lb ground pork

1/2 lb ground lamb

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

2 T. tomato paste

1 c. red wine

1 15-oz can tomato sauce

1 1/2 c. chicken stock

salt and pepper

water

2 T butter

1/4 c freshly grated parmesan cheese

Pasta to serve

Fresh basil (for garnish)

Heat a dutch oven over medium-high heat with 1 T. olive oil. Add the pancetta and saute until crispy, 4 -5 minutes. Add the carrots, celery and onion and saute for 15 minutes until browned. Add the chuck, pork and lamb, cinnamon, nutmeg, oregano, thyme and tomato paste and saute until browned. Add the wine to deglaze the pan, scraping up any brown bits and cook down for about 2 minutes. Then, add tomato sauce and chicken stock, plus salt and pepper to taste. Bring to boil, then turn heat to medium-low and simmer for 3 - 4 hours, stirring often and adding water by the ladlefuls if the sauce begins to thicken too early. After sauce has cooked for 3 - 4 hours and has reached a thick consistency, remove from heat and stir in butter and parmesan cheese.

Serve over pasta of choice, and garnish with more cheese and fresh basil.

Enjoy!