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Pumpkin Bolognese

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Pumpkin Bolognese

The perfect pumpkin bolognese recipe with a picture and simple step-by-step instructions.

  • 200 g Pumpkin meat from the bishop’s hat
  • 250 g Ground beef
  • 400 g Vine tomatoes
  • 2 Shallots
  • 1 Garlic clove chopped
  • 0,5 teaspoon Dried basil
  • 1 teaspoon Hot paprika powder
  • 250 Milliliters Oat cream
  • Salt and pepper
  • Pasta
  1. Fry the minced meat vigorously in a pan with a little vegetable oil. Add the diced onions and fry briefly. Add the pumpkin meat and fry for about 2 minutes.
  2. Add the chopped tomatoes, basil and chopped garlic. Pour 1.5 pots of water over the top. Let simmer for 30 minutes.
  3. Add the oat cream and paprika powder. Season to taste with salt and pepper. Reserve with a little torn rocket. I had rice noodles with it.
  4. Unfortunately I accidentally deleted the other pictures: (((
Dinner
European
pumpkin bolognese

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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