In a large heavy-based saucepan or Dutch oven, heat 3 tablespoons of olive oil over medium-low heat. Add 2 finely chopped shallots, 3 minced garlic cloves, and 1 finely chopped celery stalk. Sauté these aromatics for about 5 minutes, stirring frequently, until they soften and become fragrant.

Next, add 4 cups of diced pumpkin to the pan, stirring well to combine. Cook for another 5 minutes, continuing to stir frequently.

Stir in 1 small or ½ large diced fennel bulb and cook for an additional 3 minutes.

Increase the heat to high and add 1.5 pounds of ground beef to the pan. Brown the meat for about 10 minutes.

Once the beef is browned, sprinkle in 1 teaspoon each of dried thyme, sage, marjoram, along with ½ teaspoon of chili flakes, smoked paprika, salt, and pepper to taste. Stir well to combine.

Pour in 1¾ cups of beef broth and add 1 bay leaf. Bring to a gentle boil, then reduce the heat to low and simmer for about 10 minutes.

Stir in 3 cups of pureed tomatoes and 1 tablespoon of tomato paste. Cover the pot and let it simmer for another 10 minutes.

While the sauce simmers, bring a large pot of salted water to a boil. Add your favorite pasta and cook according to package directions until al dente.

To plate, serve the pasta topped with the Pumpkin Beef Bolognese sauce. Add whipped ricotta and a sprinkle of fresh thyme and chili flakes.