Spaghetti with pumpkin bolognese

Name: Spaghetti with pumpkin bolognese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small pumpkin (about 600 g; e.g. Hokkaido); 2 medium-sized onions; 1 Garlic clove; 1-2 TABLESPOONS Oil (e.g. olive oil); 400 g mixed mince; 7-10 Tbsp salt, pepper, curry; 500 g chunky tomatoes; 1 TEASPOON dried thyme; 400 g Spaghetti; 40 g grated parmesan

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small pumpkin (about 600 g; e.g. Hokkaido)
2 medium-sized onions
1 Garlic clove
1-2 TABLESPOONS Oil (e.g. olive oil)
400 g mixed mince
7-10 Tbsp salt, pepper, curry
500 g chunky tomatoes
1 TEASPOON dried thyme
400 g Spaghetti
40 g grated parmesan

Directions

1
Wash the pumpkin, quarter it, remove the seeds and cut into small pieces (Hokkaido does not need to be peeled). Peel onions and garlic, dice finely
2
Heat the oil in a large frying pan. Fry the mince in it until crumbly. Fry the onions and garlic briefly. Season with salt and pepper, remove
3
Fry the pumpkin in the frying fat for about 5 minutes, turning. Sprinkle with 1 tsp curry and sauté briefly. Add tomatoes, thyme and minced meat, season with salt and pepper. Bring to the boil and braise for about 15 minutes
4
Cook the spaghetti in plenty of boiling salted water for about 10 minutes until al dente. Season pumpkin bolognese with salt and pepper. Drain spaghetti and serve with the sauce. Sprinkle with parmesan
5
Drink: light red wine