SPAGHETTI WITH RAGU MEAT SAUCE RECIPES

SPAGHETTI WITH RICH MEAT RAGÙ RECIPE - MELISSA RUBEL ...

Spaghetti with Rich Meat Ragù Recipe - Melissa Rubel ... image

To create the flavor of a long-simmered meat ragù in a fraction of the usual time, Melissa Rubel Jacobson makes her delightful sauce with concentrated tomato paste and preseasoned Italian sausage, then finishes the ragù with whole milk for richness. Plus: More Pasta Recipes and Cooking Tips

Provided by Melissa Rubel Jacobson

Total Time 40 minutes

Yield 4

Number Of Ingredients 12

Ingredients

3/4 pound spaghetti
2 tablespoons extra-virgin olive oil
1/2 pound ground beef chuck
3 sweet Italian sausages (10 ounces), casings removed
1 onion, cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup tomato paste
1 1/2 cups chicken stock or low-sodium broth
One 3-inch rosemary sprig
Kosher salt and freshly ground pepper
1/3 cup whole milk
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the spaghetti.
Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the ground beef and sausage and cook over moderately high heat, breaking up the meat with a spoon, until browned, about 6 minutes. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until the meat is coated, about 3 minutes. Add the stock and rosemary and season with salt and pepper. Simmer the sauce over moderate heat until thickened, about 4 minutes. Add the milk and simmer for 2 minutes. Discard the rosemary sprig and season the sauce with salt and pepper.
Add the spaghetti to the sauce and toss over low heat until combined. Transfer to bowls and pass the cheese at the table.

ROASTED SPAGHETTI SQUASH WITH MEAT RAGU - SKINNYTASTE

Roasted Spaghetti Squash with Meat Ragu - Skinnytaste image

Roasted Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. I love this low-carb dish, you won't miss the pasta!

Provided by Gina

Categories Dinner

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 12

Ingredients

8 cups cooked spaghetti squash (from 2 medium, about 6 lbs total)
salt and fresh pepper (to taste)
1 tsp butter
1 tsp olive oil
4 oz 1/2 onion, finely chopped
1 carrot (peeled and chopped)
1 celery stalk (finely chopped)
1 lb 95% lean beef
28 oz can of crushed tomatoes (I prefer Tuttorosso)
1/4 cup white wine (omit for whole30)
1 bay leaf
salt and fresh pepper (to taste)

Steps:

Preheat oven to 400ºF.
Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake about 1 hour, or longer if needed on a baking sheet, cut side up. If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
When cooked, add the tomatoes and adjust salt and pepper to taste. Add wine and simmer until it reduces a bit, then add bay leaf and cover, reducing heat to low. Simmer at least 1 hour, stirring occasionally.
When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

Nutrition Facts : ServingSize 1 cup squash, scant 3/4 cup sauce, Calories 175 kcal, CarbohydrateContent 19 g, ProteinContent 14 g, FatContent 3 g, CholesterolContent 40 mg, SodiumContent 263 mg, FiberContent 3 g, SugarContent 8 g

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