Dinner
A cozy, gut-healthy twist on the classic Italian favorite. Made with real pumpkin, savory herbs, and lean ground meat, it’s a nourishing, gluten-free dinner that’s creamy, comforting, and full of fall flavor- no dairy or refined ingredients needed.
Pumpkin Beef Bolognese
Pumpkin Beef Bolognese
A cozy, gut-healthy twist on the classic Italian favorite. Made with real pumpkin, savory herbs, and lean ground meat, it’s a nourishing, gluten-free dinner that’s creamy, comforting, and full of fall flavor- no dairy or refined ingredients needed.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (preferably grass-fed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrot, finely chopped
- 2 celery stalk, finely chopped
- 1 15oz can pumpkin puree (unsweetened)
- 1 14.5 oz can crushed tomatoes (fire roasted)
- 1/2 cup full-fat coconut milk
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Gluten-free pasta or zucchini noodles for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion, carrot, and celery to the skillet. Cook for 5-6 minutes, or until the veggies are soft and fragrant. Add garlic and cook one more minute.
- Add the ground beef, breaking it up with a meat chopper, and cook until browned. Season with salt and pepper.
- Stir in the pumpkin puree, crushed tomatoes, thyme, and rosemary. Let the mixture simmer for 10-15 minutes, allowing the flavors to blend.
- Pour in the coconut milk and stir to combine. Simmer for another 5 minutes until the sauce is thick and creamy. Adjust seasoning with additional salt and pepper if needed.
- Serve the bolognese over your choice of gluten-free pasta or zucchini noodles. Garnish with fresh parsley or basil.