Beef and Mushroom Ragu with Spaghetti Squash
Ingredients
- 4 medium spaghetti squash (halved and roasted)
- 1 teaspoon olive oil
- 1/2 medium onion (diced)
- 1 medium carrot (peeled and diced)
- 3 garlic cloves (chopped)
- 1 pound chuck eye roast (trimmed and cut into 2-inch pieces*)
- kosher salt
- fresh black pepper (to taste)
- 8 ounces sliced mushrooms
- 1 35-ounce can Tuttorosso crushed tomatoes
- 1/4 cup water
- Pecorino Romano or parmesan cheese rind (optional)
- 1 teaspoon beef boullion (Better than Boullion)
- 2 sprigs fresh thyme
- 2 dried bay leaves
- For serving:
- 8 tablespoons grated Pecorino Romano (for serving)
- 8 tablespoons part-skim ricotta cheese (for serving)
- chopped parsley (for garnish)
Instructions
- 1
Roast the spaghetti squash, see directions here.
- 2
Instant Pot:
- 3
Press saute on the Instant Pot and heat the oil, add the onions, carrots and garlic and cook until golden, about 3 minutes.
3 min - 4
Season the beef with 1/2 teaspoon salt and pepper then transfer to the pressure cooker.
- 5
Top with mushrooms then pour the tomatoes and water over the beef, add the boullion, cheese rind, bay leaves and thyme.
- 6
Cover and cook high pressure, 45 minutes. Quick or natural release.
45 min - 7
Let the pressure release, discard bay leaves, thyme and rind.
- 8
Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
- 9
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.
- 10
Stove Top:
- 11
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.
3 min - 12
Season the beef with 1/2 teaspoon salt and pepper then transfer to the pot.
- 13
Top with mushrooms then pour the tomatoes and 1/2 cup water over the beef, add the boullion, cheese rind, bay leaves and thyme.
- 14
Cover and cook low heat, until the meat is tender, 1-1/2 to 2 hours.
- 15
Discard bay leaves, thyme and rind.
- 16
Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
- 17
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.
Nutrition
Per serving (based on 8 servings)
