Beef and Mushroom Ragu with Spaghetti Squash Recipe

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.