Spaghetti Squash With Super Thick Bolognese - cooking recipe

Ingredients
    1 large spaghetti squash, cut in half lengthwise, seeds removed
    6 tablespoons extra virgin olive oil, divided
    salt & fresh ground pepper
    1/2 cup grated pecorino romano cheese, plus more for topping if desired
    1/4 lb thickly sliced pancetta, chopped
    1 1/2 lbs ground sirloin
    1 carrot, peeled and diced
    1 medium onion, diced
    3 garlic cloves, chopped
    1/4 cup tomato paste
    1/2 cup red wine
    1/2 cup beef stock
    1/2 cup fresh basil, chopped
    1/2 cup fresh parsley, chopped
Preparation
    Preheat oven to 400\u00b0F.
    Place the spaghetti squash halves, cut side up, onto a baking sheet. Drizzle with 2 tablespoons EVOO, salt and pepper. Turn the squash over so they're cut side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.
    While the squash is roasting, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.
    Season everything with salt and pepper, and add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock scraping the bottom for any bits that may be stuck, and cook sauce until thickened and slightly reduced, about 5 minutes.
    To serve, ladle meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino-Romano cheese.

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