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🍽️ Creamy Pumpkin Puree with Classic Bolognese

650 kcal · 30 min · 4 servings

Creamy Pumpkin Puree with Classic Bolognese Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring two liters of salted water to a boil in a large pot.
  2. 2. Wash the carrots thoroughly, peel them, and grate them coarsely.
  3. 3. Halve the onions, peel them, and cut them into coarse cubes.
  4. 4. Heat two tablespoons of oil in a frying pan over high heat.
  5. 5. Fry the minced meat for about three minutes over high heat.
  6. 6. Add the cubed onions and grated carrots to the pan.
  7. 7. Sauté the vegetables for two to three minutes.
  8. 8. Season the mixture with sugar, salt, and pepper.
  9. 9. Stir in the tomato paste and roast it for one to two minutes.
  10. 10. Add the chopped tomatoes and about 100 milliliters of the cooking water to the sauce.
  11. 11. Bring the sauce to a boil.
  12. 12. Let the sauce simmer over medium heat for at least twenty minutes.
  13. 13. Stir the sauce occasionally and adjust seasoning if needed.
  14. 14. Wash the pumpkin and cut off the ends.
  15. 15. Halve the pumpkin and remove the seeds with a spoon.
  16. 16. Cut the pumpkin flesh into two to three centimeter cubes.
  17. 17. Add the pumpkin cubes to the boiling salted water.
  18. 18. Cook the pumpkin for about fifteen minutes.
  19. 19. Wash the parsley and shake it dry.
  20. 20. Pluck the parsley leaves from the stems and chop them finely.
  21. 21. Grate the Parmesan finely.
  22. 22. Remove the pumpkin from the water with a slotted spoon and let it drain.
  23. 23. Keep the cooking liquid in the pot.
  24. 24. Puree the pumpkin in a tall container with butter.
  25. 25. Add some cooking water as needed to achieve the desired consistency.
  26. 26. Season the puree with salt and pepper.
  27. 27. Plate the pumpkin puree and Bolognese sauce on deep plates.
  28. 28. Sprinkle the dish with the grated Parmesan and parsley.
  29. 29. Enjoy your meal!

Nutrition per serving