In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add ¼ cup of chopped sun-dried tomatoes, 3 cloves of minced garlic, and 4-5 sage leaves. Sauté for 3-5 minutes until fragrant and garlic is lightly golden.

Add 1 cup of pumpkin puree, 1 cup of low-sodium chicken or vegetable broth, 1 teaspoon of dried basil, and a pinch of ground cinnamon. Stir well, then bring to a gentle simmer over low heat for 15 minutes, stirring occasionally.

In a separate large pot, brown 1 pound of ground meat over medium-high heat for 5-7 minutes until fully cooked. Drain excess liquid and set aside.

In the same pot, add 1 small diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 7-10 minutes until soft and translucent.

Pour in ½ cup of dry white wine to deglaze the pot. Let it reduce slightly for about 2 minutes.

Add the previously simmered pumpkin mixture and 1 can (14 oz) of crushed tomatoes. Stir to combine and let it simmer on low for 5 minutes.

Incorporate ½ cup of milk into the sauce and adjust seasoning with black pepper. Simmer for an additional 30-60 minutes until thickened.

Cook your pasta according to package instructions until al dente. Drain and reserve a bit of pasta water. Combine the pasta with the sauce, adding water if needed. Garnish with Parmesan cheese before serving.