Beef and Mushroom Ragu with Spaghetti Squash
I replaced conventional pasta with roasted spaghetti squash in this warm and flavorful Beef and Mushroom Ragu, topped with a generous spoonful of ricotta and a sprinkle of grated Pecorino Romano. Trust me, you won’t even notice the absence of pasta!
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Ingredients
- 4 medium spaghetti squash
- 1 teaspoon olive oil
- 1/2 medium onion
- kosher salt
- fresh black pepper
- 8 ounces sliced mushrooms
- 1 35-ounce can Tuttorosso crushed tomatoes
- 1/4 cup water
- Pecorino Romano or parmesan cheese rind
- 1 teaspoon beef boullion
- 2 sprigs fresh thyme
- 2 dried bay leaves
- For serving:
- 8 tablespoons grated Pecorino Romano
- 8 tablespoons part-skim ricotta cheese
- chopped parsley
- 3 garlic cloves
- 1 pound chuck eye roast
- 1 medium carrot
Instructions
- 1
Begin by roasting the spaghetti squash; refer to the guidelines here.
- 2
Activate the sauté function on the Instant Pot and warm the oil. Add the diced onions, chopped carrots, and minced garlic, cooking until they turn a golden brown, which should take about 3 minutes.
- 3
Season the beef with half a teaspoon of salt and pepper, then place it into the pressure cooker.
- 4
Layer the mushrooms on top, followed by the addition of tomatoes and water over the beef. Incorporate the bouillon, cheese rind, bay leaves, and thyme.
- 5
Secure the lid and cook under high pressure for 45 minutes. You can opt for a quick or natural pressure release.
- 6
After the pressure has released, remove the bay leaves, thyme, and cheese rind.
- 7
Move the beef to a plate and use two forks to shred the meat, then return it to the sauce.
- 8
For serving, ladle just under 1 cup of sauce over each half of the spaghetti squash, topping with 1 tablespoon of grated Pecorino Romano and 1 tablespoon of ricotta cheese. Garnish with parsley and serve while hot.
- 9
In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the onions, carrots, and garlic, cooking until they achieve a golden hue, approximately 3 to 4 minutes.
- 10
Season the beef with half a teaspoon of salt and pepper, then add it to the pot.
- 11
Layer the mushrooms on top, then pour in tomatoes and half a cup of water over the beef. Add the bouillon, cheese rind, bay leaves, and thyme.
- 12
Cover the pot and simmer on low heat until the meat becomes tender, which will take between 1-1/2 to 2 hours.
- 13
Remove and discard the bay leaves, thyme, and cheese rind.
- 14
Place the beef on a plate and shred it with two forks, then return the shredded meat to the sauce.
- 15
To serve, spoon just under 1 cup of sauce over each half of the spaghetti squash, adding 1 tablespoon of grated Pecorino Romano and 1 tablespoon of ricotta cheese on top. Finish with a sprinkle of parsley and enjoy while hot.
Nutrition Information
Notes & Tips
- *Be sure to use a chuck roast rather than a leaner cut of beef or the meat will be dry.