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BEEF AND MUSHROOM RAGU WITH SPAGHETTI SQUASH

BEEF AND MUSHROOM RAGU WITH SPAGHETTI SQUASH Categories:
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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