In a medium pot, heat 2 tablespoons of olive oil over medium heat. Sauté ½ cup of sun-dried tomatoes, 3 minced garlic cloves, and a handful of fresh sage leaves until fragrant, about 2-3 minutes. Stir in 1 cup of pumpkin puree and 1 ½ cups of low sodium broth along with 1 teaspoon of dried basil and a pinch of ground cinnamon. Let it simmer for 15 minutes.

In a large pot, add 1 pound of lean ground beef or turkey and cook over medium-high heat, breaking it apart with a spoon. Brown the meat completely for about 5-7 minutes until it's no longer pink. Once cooked, drain any excess fat and set the meat aside, keeping it warm.

In the same pot used for the meat, heat another tablespoon of olive oil over medium heat. Add 1 chopped onion, 2 diced carrots, and 1 cup of chopped celery, stirring occasionally. Cook for 8-10 minutes until softened and caramelized.

Return the cooked ground meat to the pot with the sautéed vegetables. Pour in ½ cup of dry white wine to deglaze, scraping up any browned bits. Stir in a 28-ounce can of crushed tomatoes.

Blend the cooled pumpkin mixture until smooth and creamy, then return to the pot, mixing with the meat and vegetables.

Stir in 1 cup of milk and ground black pepper. Let simmer on low heat for 30-60 minutes.

Cook 1 pound of your preferred pasta according to package instructions. Drain and return to the pot, tossing with a bit of olive oil before serving topped with pumpkin Bolognese and Parmesan.