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Beef and Mushroom Ragu with Spaghetti Squash

Beef and Mushroom Ragu with Spaghetti Squash

Enjoy this cozy and delicious Beef and Mushroom Ragu served with a dallop of ricotta and grated Pecorino Romano 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: Italian
Keyword: baked spaghetti squash, baked spaghetti squash beef mushroom ragu, instant pot beef ragu, recipes with spaghetti squash
Servings: 8
Calories: 310kcal

Ingredients

Beef and Mushroom Ragu with Spaghetti Squash

    Easy Roasted Spaghetti Squash Recipe

    • 1 tsp Olive Oil
    • ½ Onion
    • 1 Carrot
    • 3 Garlic Cloves
    • 1 lb Beef Eye of Round
    • 1 tsp Kosher Salt
    • 1 tsp Black Pepper, Freshly Ground
    • 8 oz Mushrooms
    • 35 oz Crushed Tomatoes, Canned
    • 1 tsp 1 tsp Bouillon Granules, Beef
    • 2 Thyme Sprigs
    • 2 Dried Bay Leaves

    For Serving

    • 8 tbsp Pecorino Romano Cheese, Grated
    • 8 tbsp Part Skim Ricotta Cheese
    • 8 tsp Chopped Parsley (optional)

    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 Facts

    1 servings per container


    • Amount Per ServingCalories310
    • % Daily Value *
    • Total Fat 11.5g 18%
      • Saturated Fat 5g 25%
    • Cholesterol 44.5mg 15%
    • Sodium 551.5mg 23%
    • Total Carbohydrate 36.5g 13%
      • Dietary Fiber 6g 24%
      • Sugars 15g
    • Protein 16.5g 33%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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