Description
I swapped pasta for roasted spaghetti squash to enjoy this delicious Beef and Mushroom Ragu served with ricotta and grated cheese – you won’t miss the pasta!
Yield: 8servings | Serving Size: 1scant cup
Ingredients
4medium spaghetti squash , halved and roasted
1teaspoonolive oil
1/2medium onion, diced
1medium carrot, peeled and diced
3garlic cloves, chopped
1poundchuck eye roast, trimmed and cut into 2-inch pieces*
kosher salt
fresh black pepper, to taste
8ouncessliced mushrooms
135-ounce can Tuttorosso crushed tomatoes
1/4cupwater
Pecorino Romano or parmesan cheese rind, optional
1teaspoonbeef boullion, Better than Boullion
2sprigs fresh thyme
2dried bay leaves
For serving:
8tablespoonsgrated Pecorino Romano, for serving
8tablespoonspart-skim ricotta cheese, for serving
chopped parsley, for garnish
Instructions
Roast the spaghetti squash, see directions here.
Instant Pot:
- Press saute on the Instant Pot and heat the oil, add the onions, carrots and garlic and cook until golden, about 3 minutes.
Season the beef with 1/2 teaspoon salt and pepper then transfer to the pressure cooker.
- Top with mushrooms then pour the tomatoes and water over the beef, add the boullion, cheese rind, bay leaves and thyme.
- Cover and cook high pressure, 45 minutes. Quick or natural release.
Let the pressure release, discard bay leaves, thyme and rind.
Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Percorino Romano and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.
Stove Top:
- In a large heavy pot or Dutch oven, heat the oil over medium-high, add the onions, carrots and garlic and cook until golden, about 3 to 4 minutes.
Season the beef with 1/2 teaspoon salt and pepper then transfer to the pot.
Top with mushrooms then pour the tomatoes and 1/2 cup water over the beef, add the boullion, cheese rind, bay leaves and thyme.
- Cover and cook low heat, until the meat is tender, 1-1/2 to 2 hours.
Discard bay leaves, thyme and rind.
Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Percorino Romano and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.
Last Step:
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