In a large heavy-based saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat for about 2 minutes until shimmering.

Add 2 finely chopped shallots, 2 minced garlic cloves, and 1 diced celery stalk, sautéing for about 5 minutes until softened and fragrant.

Introduce 1 cup of diced pumpkin and cook for approximately 5 minutes, stirring occasionally to prevent sticking.

Next, stir in 1 cup of diced fennel and let it cook for an additional 3 minutes.

Raise the heat to high and add 1 pound of ground beef, breaking it apart with a wooden spoon. Cook for about 10 minutes, stirring frequently.

Once the beef is browned, sprinkle in 1 teaspoon each of dried thyme, sage, and marjoram, along with a pinch of chili flakes and 1 teaspoon of smoked paprika.

Pour in 1 cup of beef broth and add 1 bay leaf, stirring to combine. Bring to a gentle simmer, reduce the heat to low, and cook for about 10 minutes.

Add 1 can (28 oz) of purée tomatoes and 2 tablespoons of tomato paste to the pot. Stir until well mixed, then cover and continue to cook for another 10 minutes.

While the sauce simmers, cook your choice of pasta according to package instructions, typically about 8-12 minutes. Drain the pasta and set aside.

Toss the drained pasta into the bolognese sauce, cooking together for another 2 minutes on low heat, allowing the flavors to meld.

Serve hot, topped with dollops of whipped ricotta and a sprinkle of fresh thyme.