PUMPKIN SPICE BOLOGNA RECIPES

Steps:

• Preheat a large saucepan or dutch oven over  medium heat. Add olive oil and heat until shimmery. Add onion, celery, carrot, and garlic and saute until softened and fragrant, about 5 minutes.Add beef, pork, and bacon or pancetta and cook, stirring occasionally to break up large chunks, about 10 minutes or until meat is no longer pink on the outside.Add chopped pumpkin, pumpkin puree, and tomato paste and stir until coated. Stir in milk, wine, and thyme, and season generously with salt and pepper. Cover and reduce heat to medium-low. Let simmer, covered, for 45 minutes to 1 hour or until thickened. Taste, and season to taste with more salt and pepper as needed. If you won’t be eating all of the bolognese right away, spoon out the extra sauce and refrigerate (overnight) or freeze (up to 1 month) in an airtight container. Re-heat in a saucepan until it starts to simmer.While bolognese is cooking/rewarming, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Reserve 1 cup of pasta water and set aside. Drained noodles and add to saucepan with bolognese; stir until evenly coated, adding some of the reserved pasta water if needed to thin out the sauce. Divide among serving bowls and top with grated Pecorino cheese and chopped parsley.

Steps:

• In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.