In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add ½ cup of chopped sun-dried tomatoes and 3 minced garlic cloves along with 4 fresh sage leaves. Sauté for about 1 minute until fragrant, then remove from heat and set aside.

In the same pot, stir in 1 cup of pumpkin puree, 2 cups of low sodium chicken or vegetable broth, 1 tablespoon of dried basil, and ½ teaspoon of ground cinnamon. Bring to a gentle simmer for 15 minutes.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of ground meat and cook until browned, about 7-10 minutes. Drain excess liquid.

To the same skillet, add diced onions, 1 chopped carrot, and 2 chopped celery stalks. Sauté for 8-10 minutes until softened.

Return the cooked ground meat to the skillet and pour in ½ cup of dry white wine. Cook for 2 minutes to evaporate the alcohol.

Stir in 1 can of crushed tomatoes and the pumpkin mixture. Bring to a gentle simmer for 30 minutes on low heat.

Gradually incorporate ½ cup of milk into the sauce. Season with ground black pepper to taste. Simmer for another 10-15 minutes.

While the sauce simmers, cook pasta according to package instructions until al dente. Serve topped with pumpkin Bolognese sauce and freshly grated Parmesan cheese if desired.