Pumpkin Bolognese Sauce

Ingredients:

2 tablespoons olive oil
3 garlic cloves, minced
1 medium yellow onion, minced
2 carrots, finely chopped
2 stalks celery, finely chopped
1 cup butternut squash, cut into small cubes
1 lb ground beef
1/4 cup fresh herbs, chopped (I like to use a blend of rosemary, thyme & parsley)
1/2 tablespoon cinnamon
1 can pumpkin purée
1 can tomato paste
1 carton (32 oz) beef broth
1/4 cup heavy cream
Salt & pepper to taste
Cooked pasta to serve with
Parmesan cheese for serving

Directions:

In a large pot or Dutch oven, heat olive oil on medium. Add garlic, onion, carrot, celery & squash and sauté for 5-7 minutes until vegetables are softened. Add ground beef and stir until fully cooked. Season with salt & pepper. Add chopped herbs and cinnamon and stir until fragrant.

Add pumpkin, tomato paste and stir until mixed well. Add in broth and bring to a full boil. Lower heat to a simmer, cover and let cook for 30-45 minutes, stirring frequently, until sauce thickens up and vegetables are fully cooked. Add heavy cream, stir and season with additional salt & pepper if desired.

Serve over your favorite pasta and top with Parmesan cheese. Enjoy!