Beef and Mushroom Ragu with Spaghetti Squash Recipe

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Alice Published: December 22, 2020 Modified: June 1, 2021

How To Make Beef and Mushroom Ragu with Spaghetti Squash

Trade pasta for roasted spaghetti squash in this beef and mushroom ragu cooked with tomatoes, bay leaves, and thyme, then topped with ricotta.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour

Serves:

Ingredients

  • 4medium spaghetti squash,halved and roasted
  • 1tspolive oil
  • ½medium onion,diced
  • 1medium carrot,peeled and diced
  • 3clovesgarlic,chopped
  • 1lbchuck eye roast,trimmed and cut into 2-inch pieces
  • kosher salt
  • fresh black pepper,to taste
  • 8ozmushrooms,sliced
  • 35ozTuttorosso tomatoes,1 can, crushed
  • ¼cupwater
  • Pecorino Romano,or parmesan cheese rind, optional
  • 1tspbeef boullion,Better than Boullion
  • 2sprigsfresh thyme
  • 2bay leaves,dried

For Serving:

  • 8tbspPecorino Romano,grated, for serving
  • 8tbspricotta cheese,part-skim, for serving
  • parsley,chopped, for garnish

Instructions

  1. Roast the spaghetti squash.

Instant Pot:

  1. Press saute on the Instant Pot and heat the oil, add the onions, carrots, and garlic and cook for about 3 minutes until golden.

  2. Season the beef with ½ teaspoon salt and pepper then transfer to the pressure cooker.

  3. Top with mushrooms, then pour the tomatoes and water over the beef. Add the bouillon, cheese rind, bay leaves, and thyme.

  4. Cover and cook under high pressure for 45 minutes. Quick or natural release. Let the pressure release, discard bay leaves, thyme, and rind.

  5. Transfer the beef to a plate and shred the meat with two forks, return to the sauce.

  6. To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Pecorino Romano, and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.

Stove Top:

  1. In a large heavy pot or Dutch oven, heat the oil over medium-high, add the onions, carrots and garlic and cook for about 3 to 4 minutes until golden.

  2. Season the beef with ½ teaspoon salt and pepper then transfer to the pot.

  3. Top with mushrooms, then pour the tomatoes and ½ cup water over the beef. Add the bouillon, cheese rind, bay leaves, and thyme.

  4. Cover and cook low heat for 1 to ½ to 2 hours until the meat is tender. Discard bay leaves, thyme, and rind.

  5. Transfer the beef to a plate and shred the meat with two forks, return to the sauce.

  6. To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Pecorino Romano, and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.

Nutrition

  • Calories: 274.10kcal
  • Fat: 13.25g
  • Saturated Fat: 5.97g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 5.13g
  • Polyunsaturated Fat: 1.37g
  • Carbohydrates: 23.69g
  • Fiber: 5.80g
  • Sugar: 10.21g
  • Protein: 19.10g
  • Cholesterol: 54.64mg
  • Sodium: 1082.59mg
  • Calcium: 212.63mg
  • Potassium: 890.90mg
  • Iron: 3.09mg
  • Vitamin A: 178.49µg
  • Vitamin C: 30.52mg
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