Heat a medium pot over low to medium heat. Add olive oil, then sauté sun-dried tomatoes, garlic, and sage until fragrant, about 3–5 minutes.

Stir in pumpkin puree, broth, dried basil, and cinnamon. Bring to a low simmer and cook for 15 minutes.

In a large pot, heat over medium-high heat. Add ground beef or turkey and cook until browned, about 5–7 minutes. Drain excess liquid.

Add a splash of olive oil in the same pot and sauté onions, carrots, and celery for 8–10 minutes until soft.

Return the cooked meat to the pot. Pour in white wine to deglaze, scraping up brown bits. Let simmer for 2 minutes.

Add crushed tomatoes and pumpkin blend to the pot, stirring until well combined.

Pour in milk of your choice and season with black pepper. Simmer gently for 30–60 minutes, stirring occasionally.

Cook pasta according to package instructions. Drain and toss with the sauce.

Plate with pasta and garnish with Parmesan cheese.