Pasta with Pumpkin Bolognese

Ingredients

• 400 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 2 shallots
• 2 Garlic cloves
• 15 g ginger (1 piece)
• 500 g grated whole‑grain band noodles
• Salt
• 2 tbsp olive oil
• 250 g ground beef
• Pepper
• 1 pinch cinnamon
• 0.5 tsp dried rosemary
• 2 tbsp wine vinegar
• 250 ml vegetable broth
• 1 tbsp pickled capers
• 4 sprigs Rosemary

Instructions

1. 1.

   Wash the pumpkin, halve it, peel and remove the seeds. Cut the flesh into 1–2 cm cubes. Peel and finely chop the shallots and garlic. Peel and grate the ginger.

2. 2.

   Cook the noodles in boiling salted water according to package instructions until al dente.

3. 3.

   Meanwhile heat oil in a pan and brown the ground beef until crumbly. Add the shallots, garlic, ginger and pumpkin cubes and sauté for 3 minutes. Season with salt, pepper, cinnamon and dried rosemary; add vinegar and pour in broth. Simmer gently for 10–15 minutes until the pumpkin is tender. If needed, add a little water or more broth. Drain the capers, mix them in, and season the sauce with salt and pepper.

4. 4.

   Drain the noodles in a colander and let them dry briefly. Toss with the pumpkin bolognese and divide among four plates. Wash fresh rosemary, shake off excess moisture, and garnish the dish with sprigs.