Pumpkin Bolognese from Six Seasons: A New Way with Vegetables (page 385) by Joshua McFadden and Martha Holmberg

Ingredients

carrots
celery
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

metacritic on December 31, 2021

Unlike other reviewers, I found this recipe to be excellent. Seasoning matters enormously. Directions indicate to use pepper liberally. I layered it and applied it at most steps in the cooking process until it built toward a gradual heat and deep flavor. One more note: the recipe claims to feed four. Using the rule of two cups sauce for one lb pasta, I think this recipe really makes enough sauce for about 3 lbs pasta, or 12 people if served all at once. I preferred this version to Marcella Hazan's classic version, even if there are tomato versions I'll continue to make happily. It is much, much faster to completion, too, compared to any other version of this dish that I know.
jacqie on January 19, 2021

The carrot and lamb ragu in this book is much better. The eggplant and lamb stew is also worth making. This needed something- herbs, spices, something.
nicolepellegrini on May 23, 2020

First recipe I've made from this book, I was really intrigued because I usually love pumpkin/squash sauces for pasta. But like the other reviewers I found it a bit underwhelming. Needed a ton of seasoning and just seemed to be lacking that something I expect from a tomato-and-meat bolognese. One thing I'd note: I used a kabocha squash that was so dry after roasting I had to add a little water to even puree it properly. So I skipped the step of "reducing" the pumpkin because there was really no moisture to pull out of the roasted pumpkin meat (and I didn't want to burn it).
e_ballad on February 15, 2020

Very good, but my family still prefer a tomato-based Bolognaise.
clcorbi on December 12, 2017

Very nice, mild sauce that definitely does need plenty of salt, pepper, and cheese to make it shine. I cheated a little and used 2 cans of butternut squash puree rather than roasting and blending my own squash. I also added a bit of ground sage to the veggies as they sauteed. The rest of the recipe I followed as written. This was nice, although not as phenomenal as the lamb ragu from the same book. I probably won't make it again, just since it wasn't my favorite meat sauce I've ever made and it did take a while.