• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

310 Cals 16.5 Protein 36.5 Carbs 11.5 Fats
PREP TIME:
15 mins
COOK TIME:
45 mins
TOTAL TIME:
1 hr
YIELD:8 SERVINGS
COURSE:Dinner
CUISINE:Italian
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!
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
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.
NOTES
*Be sure to use a chuck roast rather than a leaner cut of beef or the meat will be dry.
Serving: 1scant cup, Calories: 310kcal, Carbohydrates: 36.5g, Protein: 16.5g, Fat: 11.5g, Saturated Fat: 5g, Cholesterol: 44.5mg, Sodium: 551.5mg, Fiber: 6g, Sugar: 15gBlue Smart Points:4Green Smart Points:4Purple Smart Points:4Points +:8