Spaghetti Squash with Beef Bolognese

Spaghetti Squash with Beef Bolognese

For The Spaghetti Squash:

Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes. Then shred the spaghetti into a bowl or right on your plate. Once finished with the Bolognese, spoon it right on top of the squash!

For the Bolognese

2 cippolini onions, chopped

1 celery stalk, chopped

1 small carrot, peeled, chopped

3 Tbsp. extra-virgin olive oil

1 lb. ground beef patted dry

Kosher salt to taste

1 cup dry white wine

⅓ cup tomato paste

2-3 Fresh Roma tomatoes (peeled and diced)

1 bay leaf

Pinch of finely grated nutmeg

2 cups (or more) chicken or beef broth

1 cup whole milk

Finely grated Parmesan (about ½ cup), plus more for serving

Preparation

Step 1

Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.

Step 2

Heat oil in a large pot over medium. Break beef into small clumps and add to pot, then season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. Using a slotted spoon, transfer beef to a medium bowl.

Step 3

Add onions, celery, and carrot to the pot and cook stirring occasionally, until vegetables are very soft, 6–8 minutes. Add the diced Roma tomatoes (with the juice!) and cook for 2 minutes more.

Step 4

Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.

Step 5

Pour broth and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 1- 1 1/2 hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup broth and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.

Step 6

Transfer to the spaghetti squash and toss, or just put on top. Add some parmesan and freshly chopped parsley and enjoy!!!!