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Spaghetti Squash with Super-Thick Bolognese

Serves 4 servings

Originally aired

INGREDIENTS
  • 1 large spaghetti squash, cut in half lengthwise, seeds removed
  • 6 tablespoons EVOO - Extra Virgin Olive Oil, divided
  • Salt and ground black pepper
  • 1/2 cup grated Pecorino Romano cheese, plus more for topping if desired
  • 1/4 pound thickly sliced pancetta, chopped
  • 1 to 1 1/2 pounds ground sirloin
  • 1 carrot, peeled and cut into small dice or shredded
  • 1 medium onion, cut into small dice
  • 3 cloves garlic, finely chopped or grated
  • 1/4 cup tomato paste
  • 1/2 cup red wine
  • 1/2 cup beef stock
  • 1/2 cup (about a handful) fresh basil, chopped
  • 1/2 cup (about a handful) fresh parsley, chopped
PREPARATION

Preheat oven to 400F.

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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