Spaghetti with pumpkin bolognese

Name: Spaghetti with pumpkin bolognese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small Hokkaido pumpkin (about 600 g); 2-3 TABLESPOONS Oil; 1 package (500 g) chunky tomatoes; 1 TEASPOON dried thyme; 500 g Spaghetti; 7-10 Tbsp salt, cayenne pepper, curry; 2 Onions, 1 garlic clove; 400 g mixed mince; 40 g Parmesan (piece); 2-3 stem(s) Thyme

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small Hokkaido pumpkin (about 600 g)
2-3 TABLESPOONS Oil
1 package (500 g) chunky tomatoes
1 TEASPOON dried thyme
500 g Spaghetti
7-10 Tbsp salt, cayenne pepper, curry
2 Onions, 1 garlic clove
400 g mixed mince
40 g Parmesan (piece)
2-3 stem(s) Thyme

Directions

1
Wash the pumpkin and cut into slices, remove seeds. Cut pumpkin into small pieces. Heat 1-2 tablespoons of oil in a pot. Sauté the pumpkin in it. Add tomatoes and dried thyme, bring to the boil and simmer covered for about 15 minutes.
2
Cook spaghetti in boiling salted water according to package instructions. Peel and finely dice onions and garlic. Heat 1 tablespoon of oil in a frying pan. Fry the minced meat in it until crumbly. Fry onions and garlic briefly.
3
Season with salt, cayenne pepper and about 1 tsp curry.
4
Add minced meat to the pumpkin sauce and season again. Grate the parmesan. Drain spaghetti and mix with the pumpkin bolognese. Serve with parmesan and thyme leaves.