Pumpkinbolognese Recipes

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 minutes. Add carrot and celery and cook for 5 minutes. Stir in garlic, ginger and tomato paste and cook until caramelized, 2 to 3 minutes, lowering the heat as necessary to avoid burning. Return heat to medium.
• Add beef, mushrooms and 1/2 cup of the scallions and cook, stirring to break up the beef, until beef is browned, 3 to 4 minutes. Add soy sauce, sugar and 1/4 cup of water and bring to a simmer. Cover and simmer gently over low heat, stirring occasionally, until sauce has thickened, 30 minutes. Stir in remaining 1/4 cup scallions and season with pepper.
• As sauce cooks, make the pasta: Bring a large pot of well-salted water to boil. Cook pasta according to package directions until al dente. Drain.
• Divide pasta in bowls and top with Bolognese. Serve with Parmesan.

Steps:

• Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
• Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
• Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
• Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
• Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.

Steps:

• Put sausages in a pot of water and bring to a boil. Boil Sausage until almost cooked through. (Tip: Poke holes in sausage so they will not explode scalding water on you when pierced)
• Place sausage, carrots, garlic and onions in food processor and combine until diced into small pieces.
• In a large skillet on medium high heat add your olive oil. Place contents of your food processor into the skillet and saute for about 15 minutes. You want to get the meat a little brown and caramelize onions. Let those flavors out!
• Roughly slice up your basil leaves and add those in now as well. Then you can add in your pumpkin, wine and chicken broth as well as those spices. Can you smell the awesomeness happening here?! Oh you will! It is an amazing sweet and savory smell and you will think you are in food heaven, no you did not die you just made a foodgasm!
• Stir and let this masterpiece simmer for another 10 minutes.