Name: Beef and Mushroom Ragu with Spaghetti Squash
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: 4 medium spaghetti squash (halved and roasted); 1 teaspoon olive oil; 1/2 medium onion (diced); 1 medium carrot (peeled and diced); 3 garlic cloves (chopped); 1 pound chuck eye roast (trimmed and cut into 2-inch pieces*); kosher salt; fresh black pepper (to taste); 8 ounces sliced mushrooms; 1 35-ounce can Tuttorosso crushed tomatoes; 1/4 cup water; Pecorino Romano or parmesan cheese rind (optional); 1 teaspoon beef boullion (Better than Boullion); 2 sprigs fresh thyme; 2 dried bay leaves; For serving:; 8 tablespoons grated Pecorino Romano (for serving); 8 tablespoons part-skim ricotta cheese (for serving); chopped parsley (for garnish)