1poundpasta (optional, for serving) (pick your favorite! I love Casarecce for this recipe).
Instructions
Heat the olive oil and butter in the pot or dutch oven until glistening. Add the onion and stir. Cook over medium-low heat for 5-8 minutes until the onions start to turn translucent, stirring frequently.
Next, add the carrot, celery, salt + pepper, garlic, nutmeg, cinnamon, and Italian seasoning blend. Stir to combine. Cover and cook for another 5-8 minutes. The vegetable mix should soften and brown around the edges.
Add the ground beef and break it up into small pieces using a spoon. Turn the heat up to medium-high and cook for 8-10 minutes, string frequently, until the meat is browned and cooked through.
Stir in the pumpkin purée and cook for a minute. Make sure to scrape up any browned bits on the bottom of the pot. Next, add your wine and water. Taste and season accordingly - sometimes I add a little more salt or pepper at this time.
Cover and bring the heat down to low. Cook for 1 - 1 ½ hours. It’s important that you cook the ragú over very, very low heat (like, as low as possible.) A great tip is to sort of push the pot so that it's not fully on the burner. During this time, I also like to keep ¼ - ½ cup of water on hand in case the sauce starts to dry out (although I’ve only had to add a bit of water once). Better to be prepared! Stir every once in awhile - making sure to scrape up any browned bits on the bottom.
Serve with your favorite pasta. Finish with freshly grated Parmigiano Reggiano. Fantastic over polenta!
Notes
Nutrition facts do not include pasta. If serving with pasta, I suggest 1 lb.