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4.8 from 117 votes

Beef and Mushroom Ragu with Spaghetti Squash

I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicous Beef and Mushroom Ragu served with a dallop of ricotta and grated Pecorino Romano –  you won't miss the pasta!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Calories: 310 kcal
Course: Dinner
Cuisine: Italian

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)

Instructions

    Cup of Yum
  1. Roast the spaghetti squash, see directions here.
  2. Press saute on the Instant Pot and heat the oil, add the onions, carrots and garlic and cook until golden, about 3 minutes.
  3. In a large heavy pot or Dutch oven, heat the oil over medium-high, add the onions, carrots and garlic and cook until golden, about 3 to 4 minutes.
  4. Season the beef with 1/2 teaspoon salt and pepper then transfer to the pressure cooker.
  5. Season the beef with 1/2 teaspoon salt and pepper then transfer to the pot.
  6. Top with mushrooms then pour the tomatoes and water over the beef, add the boullion, cheese rind, bay leaves and thyme.
  7. Top with mushrooms then pour the tomatoes and 1/2 cup water over the beef, add the boullion, cheese rind, bay leaves and thyme.
  8. Cover and cook high pressure, 45 minutes. Quick or natural release.
  9. Cover and cook low heat, until the meat is tender, 1-1/2 to 2 hours.
  10. Let the pressure release, discard bay leaves, thyme and rind.
  11. Discard bay leaves, thyme and rind.
  12. Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
  13. Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
  14. To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Percorino Romano and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.
  15. To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Percorino Romano and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.

Notes

  • *Be sure to use a chuck roast rather than a leaner cut of beef or the meat will be dry.

Nutrition Information

Serving 1scant cup Calories 310kcal (16%) Carbohydrates 36.5g (12%) Protein 16.5g (33%) Fat 11.5g (18%) Saturated Fat 5g (25%) Cholesterol 44.5mg (15%) Sodium 551.5mg (23%) Fiber 6g (24%) Sugar 15g (30%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 310

% Daily Value*

Serving 1scant cup
Calories 310kcal 16%
Carbohydrates 36.5g 12%
Protein 16.5g 33%
Fat 11.5g 18%
Saturated Fat 5g 25%
Cholesterol 44.5mg 15%
Sodium 551.5mg 23%
Fiber 6g 24%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.