Ingredients for Pumpkin Bolognese
- 1 lb hot Italian sausage
- 2 tablespoons olive oil
- 1 large carrot
- 1/2 medium yellow onion
- 2 cloves garlic
- 1/2 cup fresh basil leaves
- 1 (15 ounce) can pumpkin puree
- 1 cup chicken broth
- 1/2 cup Sauvignon Blanc
- Not used in this recipe
- Not used in this recipe
- to taste
- to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (or more to taste)
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How to Make Pumpkin Bolognese
- Place 1 lb Italian sausage in a pot of water and bring to a boil. Boil until almost cooked through (about 8-10 minutes).
- Remove sausage from pot and let cool slightly. Once cool enough to handle, remove sausage from casings.
- Roughly chop 1 large carrot, 2 cloves garlic, and 1/2 medium yellow onion. Add to a food processor along with the cooked sausage and pulse until finely diced.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the sausage mixture to the skillet and sauté for 15 minutes, until the meat is browned and the onions are caramelized.
- Roughly chop 1/2 cup fresh basil leaves and add to the skillet.
- Add 1 (15 ounce) can pumpkin puree, 1/2 cup Sauvignon Blanc, 1 cup chicken broth, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes (or more to taste), and salt and pepper to taste.
- Stir well to combine, bring to a simmer, and cook for 10 minutes, or until the sauce has thickened slightly.
- Serve over your favorite pasta and garnish with extra basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
10g
Fat
41g
Carbs
2g
