Beef Ragout and Spaghetti Squash

Beef Ragout and Spaghetti Squash

• 1/2-1 lb. ground sirloin
• 1-2 T olive oil
• 1 C. chopped onion
• 1 T minced garlic
• 1 can (14 oz.) plum tomatoes, drained and chopped, juice reserved (I used 14 oz. can
• of already diced tomatoes)
• 1 lg. sweet red pepper, cut up
• 1 lg. zucchini, diced
• 1/2 lb. mushrooms, cut in 1/4ths
• 1 T tomato paste (I used 8 oz. tom. sauce instead)
• 1/2 t. oregano
• 3/4 t. salt
• 1/4 t. pepper

Ragout

1. Brown beef in large non-stick skillet over medium-high heat. Drain. Wipe out skillet and heat olive oil over medium heat. Cook onions and garlic in hot olive oil until softened.
2. Stir in juice from tomatoes (may need to add a little water); cook 1 minute. Add beef
3. and remaining ingredients. Bring to a boil. Cover and simmer 25-30 minutes.

Spaghetti Squash

1. You will need to start this first if you are serving with the Beef Ragout.
2. Pierce the squash and place whole squash in pre-heated 375 degree oven for 20-30
3. minutes. Remove from oven and slice squash in half lengthwise and scoop out seeds.
4. Return to oven, cut side down (can wrap in foil) and continue to bake at 375 for another
5. 30-40 minutes. Shred insides with fork and serve with the Beef Ragout. Top with
6. grated Pecorino Romano.