Beef Ragu with Spaghetti Squash
Beef Ragu with Spaghetti Squash is a gluten free main course. One serving contains 535 calories, 26g of protein, and 35g of fat. This recipe serves 4 and costs $2.75 per serving. It is brought to you by Foodista. 1 person has tried and liked this recipe. If you have strained tomatoes, oregano leaves, parmesan cheese optional, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. If you like this recipe, you might also like recipes such as Beef and Mushroom Ragu with Spaghetti Squash, Beef Ragù Over Spaghetti Squash With Garlic Bread, and Spaghetti Squash with Meat Ragu.
Diets
Ingredients
spaghetti squash
1 medium
ghee
2 tablespoons
grass- fed ground beef
1 pound
leek from root to tip
1
extra virgin olive oil
2 teaspoons
rosemary leaves
2 sprigs
parsley leaves
2 sprigs
oregano leaves
2 sprigs
sage leaves
2 sprigs
bone broth
0.5 cup
strained tomatoes
3 cups
apple cider vinegar
1 teaspoon
salt and pepper
4 servings
parmesan cheese optional
2 tablespoons
Cooking in Steps
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1Set the oven to broil and place the whole spaghetti squash on a baking pan.
spaghetti squash
baking pan
oven -
2Transfer to the oven, and broil for 15 minutes on one side. Then turn over and broil for another 15 minutes. You'll know its done when it gives a bit to pressure.
oven -
3Remove the spaghetti squash from the oven and cut in half, taking care that the steam doesn't burn your hands.While the squash is cooking, make the sauce. In a large sauce pan over medium heat, warm 1 tablespoon of ghee.
spaghetti squash
squash
ghee
sauce pan
oven -
4Add ground beef and cook until just brown.
ground beef
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5Remove meat from pan and set aside.
meat
frying pan -
6Add 2 teaspoons extra virgin olive oil and the chopped leek to the pan and cook, stirring, until tender, about 3 minutes.
extra virgin olive oil
leek
frying pan -
7Add the meat back to the pan. Stir in half the minced herbs, bone broth, and strained tomatoes. Turn the heat to a simmer and cook for another 15 minutes. Then add apple cider vinegar and a generous pinch of salt and pepper to the sauce and stir to combine.
apple cider vinegar
salt and pepper
bone broth
tomato
herbs
meat
frying pan -
8Remove from the heat.When the squash is cool enough to handle, remove the seeds and sprinkle a pinch of salt into each half. Fluff with a fork to remove the stringy part of the squash. Divide evenly into four large dinner bowls to create the spaghetti.Top each bowl of squash with about 1 cup of sauce and the remaining fresh minced herbs. Finish with cheese, if using.
spaghetti
cheese
squash
herbs
seeds
salt
bowl
