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BEEF AND MUSHROOM RAGU WITH SPAGHETTI SQUASH
Nb persons: 8
Yield: 1 cup sauce
Preparation time:
Total time: 60 minutes
Source:
| 4 Freestyle Points 310 calories I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicous Beef and Mushroom Ragu served with a dallop of ricotta and grated Pecorino Romano – you won’t miss the pasta! | |
| 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 |
| Perorino Romano or parmesan cheese rind (optional) | |
| 1 teaspoon | beef boullion, (Better than Boullion) |
| 2 sprigs | fresh thyme |
| 2 | dried bay leaves |
| For serving: | |
| 6 tablespoons | grated Perorino Romano, for serving |
| 6 tablespoons | part-skim ricotta cheese, for serving |
| chopped parsley, for garnish | |
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.
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