Prep 10 mins
Cook 20 mins
I came upon the idea after I made the Pumpkin Chili, I thought hmmm why not make a meat sauce, like a Bolognese with pumpkin instead of tomato. I like to challenge the idea that pumpkins are just for baking! Let's think outside the pie on this one. Well I made this up completely outta my head after studying some classic Bolognese recipes. When I tell you I just about fell off my chair from just how good this was- well I was just so amazed! The spicy sausage, the sweetness of the carrots and the pumpkin combined with the sweet acidity of the Sauvignon Blanc just made my taste buds explode in rapture! Yes it was almost a religious experience! AMEN!
- 5 hot Italian sausages
- 4 teaspoons olive oil
- 3 carrots
- 2 onions
- 5 garlic cloves
- 1⁄4 ounce fresh basil leaf
- 1 cup pumpkin
- 1 cup fat free low sodium broth
- 2⁄3 cup sauvignon blanc wine (white wine)
- 2 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- Put sausages in a pot of water and bring to a boil. Boil Sausage until almost cooked through. (Tip: Poke holes in sausage so they will not explode scalding water on you when pierced)
- Place sausage, carrots, garlic and onions in food processor and combine until diced into small pieces.
- In a large skillet on medium high heat add your olive oil. Place contents of your food processor into the skillet and saute for about 15 minutes. You want to get the meat a little brown and caramelize onions. Let those flavors out!
- Roughly slice up your basil leaves and add those in now as well. Then you can add in your pumpkin, wine and chicken broth as well as those spices. Can you smell the awesomeness happening here?! Oh you will! It is an amazing sweet and savory smell and you will think you are in food heaven, no you did not die you just made a foodgasm!
- Stir and let this masterpiece simmer for another 10 minutes.
This sounded amazing and smelled amazing, but unfortunately wasn't amazing :( It was ok. I think a little more detail in instructions would probably help as well. The texture of the sauce was kind of gritty. Perhaps I made it too fine or used the wrong setting, but nothing browned up in the pan.I think it might be nice to roast the pumpkin and run that through the blender with the veggies then crumple up the sausage separately. It might also help to fry the onion first? I also ended up cooking my pasta in the 'sausage' water which made it quite tasty. I hope this feedback helps, if you can offer more detail, such as how long to boil the sausage for, I wouldn't mind taking another crack.