Spaghetti Squash with Super-Thick Bolognese Sauce

{"handle":"spaghetti-squash-with-super-thick-bolognese-sauce","title":"Spaghetti Squash with Super-Thick Bolognese Sauce","seoTitle":"Spaghetti Squash with Super-Thick Bolognese Sauce","ingredients":"

• 1 large spaghetti squash, cut in half lengthwise, seeds removed
• 6 tablespoons extra virgin olive oil (EVOO), 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
• 1-1 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 fresh basil (about a handful), chopped
• 1/2 cup fresh parsley (about a handful), chopped

","preparation":"

Pre-heat the oven to 400ºF.\n\nPlace the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 tablespoons of 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.\n\nWhile the squash is roasting, place a large skillet over medium-high heat with two 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.\n\nSeason everything with salt and pepper, then 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 the sauce until thickened and slightly reduced, about 5 minutes.\n\nTo serve, ladle the meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino Romano cheese.

","tags":"Beef, Cheese, Dinner, Lunch, Pork, Roasted, Sautéed, Boiled, Vegetables","publishDate":"2008-09-23T07:00:00Z","status":"Publish","author":"rachael-ray","relatedProduct1":{"product_id":6216223326390,"variant_id":37921044070582,"handle":"cucina-nonstick-baking-pan"},"relatedProduct2":{"product_id":6216186003638,"variant_id":37920975683766,"handle":"cucina-nonstick-skillet-with-helper-handle"},"relatedProduct3":{"product_id":6216267694262,"variant_id":37921128677558,"handle":"ceramic-evoo-bottle"},"relatedProduct4":{"product_id":6216243478710,"variant_id":37921078706358,"handle":"lazy-tool-set"},"relatedProduct5":{"product_id":6216244232374,"variant_id":37921080082614,"handle":"multi-grater"},"image":false}