Description
Velvety pumpkin puree melds with savory beef and tangy tomato, simmering into a fragrant sauce that cloaks spaghetti in warm, autumnal comfort.
Ingredients
- 400 g spaghetti
- 2 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 500 g beef mince
- 200 g pumpkin puree
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup beef stock
Instructions
- Cook spaghetti according to package instructions, then drain and set aside.
- Heat olive oil in a large pan over medium heat and add chopped onion and minced garlic, sautéing until translucent.
- Add beef mince and cook, breaking it up with a spoon, until browned and cooked through.
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Add pumpkin puree, crushed tomatoes, and beef stock, stirring to combine.
- Season the sauce with dried oregano, dried basil, salt, and black pepper.
- Reduce heat to low and let the sauce simmer for 15–20 minutes, stirring occasionally, until thickened.
- Toss the cooked spaghetti with the sauce or serve the sauce ladled over the pasta.
Notes
- For richer flavor, top with freshly grated Parmesan cheese
- Substitute diced pumpkin sautéed until soft if you prefer texture
- Adjust seasoning to taste, adding more herbs or a pinch of chili flakes for heat
- Store leftovers in an airtight container and refrigerate for up to 3 days