In a medium pot, heat over low-medium heat and add olive oil. Toss in sun-dried tomatoes, minced garlic, and sage leaves. Sauté for about 1 minute until fragrant.

Stir in pumpkin puree, chicken or vegetable broth, dried basil, and ground cinnamon. Bring to a gentle simmer. Cook for 15 minutes, stirring occasionally.

In a large pot, heat olive oil over medium-high heat. Add ground meat or lentils and cook until browned, about 5-7 minutes. Drain excess liquid.

Add diced onion, carrots, and celery to the same pot. Sauté for 8-10 minutes until softened and onion is translucent.

Return the browned meat to the pot and pour in dry white wine. Cook for about 2 minutes, stirring to deglaze any bits stuck to the bottom.

Add crushed tomatoes and stir thoroughly. Blend the cooled pumpkin mixture until smooth, then combine with the meat-vegetable mix.

Mix in milk and season with ground black pepper. Simmer gently for 30 minutes to 1 hour, stirring occasionally, adding broth if too thick.

Cook pasta according to package instructions. Serve topped with pumpkin Bolognese sauce and a sprinkle of Parmesan cheese.