Beef and Mushroom Ragu with Spaghetti Squash

The recipe begins by roasting halved spaghetti squash until tender and stringy. Meanwhile, onions, carrots, and garlic are sautéed until golden to build flavor. Cubed chuck eye roast is seasoned and added to the pot with mushrooms, crushed canned tomatoes, water, beef bouillon, cheese rind, thyme, and bay leaves. The mixture simmers under low heat or in a pressure cooker for up to two hours until the beef is tender and the sauce is rich and thickened. The herb stems, bay leaves, and cheese rind are discarded before serving.

The resulting ragu is deeply flavored from slow cooking, with tender pieces of beef melded into a savory sauce enriched by mushrooms and flavorful broth additions. The spaghetti squash serves as a light, slightly sweet base with a stringy texture that catches the sauce well as an alternative to traditional pasta. The dish offers a contrast between the meaty sauce and vegetable noodles.

For serving, sprinkle grated Pecorino Romano and dollops of ricotta cheese atop the ragu and garnish with chopped parsley. This combination adds creamy, salty, and fresh notes that complement the robust ragu. This meal fits well for a comforting yet vegetable-forward dinner.

Choosing chuck roast ensures the meat remains moist and tender, essential for this long, slow-cooking method. Roasting the squash ahead saves time. The pressure cooker option speeds the beef cooking significantly. Discarding aromatics before serving keeps the sauce smooth and enjoyable.