I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicious Beef and Mushroom Ragu served with a dollop of ricotta and grated Pecorino Romano – you won't miss the pasta!
Yield: 8 servings
4.77 from 30 votes

Beef and Mushroom Ragu with Spaghetti Squash

Total Time: 1 hr
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

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.

Nutrition

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: 15g
Freestyle Points: 4
Points +: 8