Beef Ragu with Spaghetti Squash

Beef Ragu with Spaghetti Squash

  Ready in : 50 mins

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.

Ingredients

spaghetti squash

spaghetti squash

1 medium

ghee

ghee

2 tablespoons

grass- fed ground beef

grass- fed ground beef

1 pound

leek from root to tip

leek from root to tip

1

extra virgin olive oil

extra virgin olive oil

2 teaspoons

rosemary leaves

rosemary leaves

2 sprigs

parsley leaves

parsley leaves

2 sprigs

oregano leaves

oregano leaves

2 sprigs

sage leaves

sage leaves

2 sprigs

bone broth

bone broth

0.5 cup

strained tomatoes

strained tomatoes

3 cups

apple cider vinegar

apple cider vinegar

1 teaspoon

salt and pepper

salt and pepper

4 servings

parmesan cheese optional

parmesan cheese optional

2 tablespoons

Cooking in Steps

  1. 1
    Set the oven to broil and place the whole spaghetti squash on a baking pan.

    spaghetti squash

    spaghetti squash

    baking pan
    baking pan
    oven
    oven
  2. 2
    Transfer 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
    oven
  3. 3
    Remove 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

    spaghetti squash

    squash

    squash

    ghee

    ghee

    sauce pan
    sauce pan
    oven
    oven
  4. 4
    Add ground beef and cook until just brown.

    ground beef

    ground beef

  5. 5
    Remove meat from pan and set aside.

    meat

    meat

    frying pan
    frying pan
  6. 6
    Add 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

    extra virgin olive oil

    leek

    leek

    frying pan
    frying pan
  7. 7
    Add 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

    apple cider vinegar

    salt and pepper

    salt and pepper

    bone broth

    bone broth

    tomato

    tomato

    herbs

    herbs

    meat

    meat

    frying pan
    frying pan
  8. 8
    Remove 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

    spaghetti

    cheese

    cheese

    squash

    squash

    herbs

    herbs

    seeds

    seeds

    salt

    salt

    bowl
    bowl