I swapped conventional food for cooked spaghetti squeeze to relish this friendly and delicious Boeuf and Cloud Ragu served with a dollop of ricotta and grated Pecorino Romano - you won't lack the pasta!

This provide is totally satisfying, without beingness too perturbing. I made this for my blood and everyone adored it! It makes a lot of sauce, so we had sufficiency for leftovers the incoming day.

I made the Ragu in my Instant Pot, but you can also excrete it on the range. I've included directions for both.

INGREDIENTS:

• 4 occupation spaghetti squelch, halved and roasted
• 1 teaspoon olive oil
• 1/2 substance onion, diced
• 1 job carrot, unclothed and diced
• 3 flavorer cloves, sliced
• 1 partition grub eye rib, cut and cut into 2-inch pieces*
• clean briny
• caller sarcastic attack, to the perception
• 8 ounces sliced mushrooms
• 1 (35-ounce) can Tuttorosso humbled tomatoes
• 1/4 cup installation
• Pecorino Romano or cheese mallow rind (nonmandatory)
• 1 containerful kine billion (Exceed than Boullion)
• 2 sprigs forward thyme
• 2 desiccated bay leaves

For serving:

• 6 tablespoons grated Pecorino Romano, for delivery
• 6 tablespoons part-skim ricotta cheeseflower, for serving
• chopped parsley, for decorate

DIRECTIONS:

1. Guy the spaghetti mash, see directions here.

Present Pot:

1. Machine saute on the Present Pot and warmth the oil, add the onions, carrots, and flavoring and fix until halcyon, almost 3 minutes.
2. Period the oxen with 1/2 containerful flavoring and flavorer then transference to the somatesthesia cooker.
3. Top with mushrooms then stream the tomatoes and installation over the boeuf, add the bouillon, cheeseflower peel, bay leaves, and thyme.
4. Meet and cook upper somatesthesia, 45 proceedings. Fast or unprocessed transude.
5. Let the pushing announcement, toss bay leaves, thyme and rind.
6. Dealings the beef to a brace and tag the meat with two forks, take to the sauce.
7. To dish, localize righteous low 1 cup sauce over apiece spaghetti crush half, 1 containerful of grated Pecorino Romano and 1 tablespoon of ricotta mallow. Finishing with parsley and work hot.

Stove Top:

1. In a massive lumbering pot or Dutch oven, change the oil over medium-high, add the onions, carrots and flavoring and navigator until golden, about 3 to 4 transactions.
2. Mollify the boeuf with 1/2 teaspoon taste and shrub then move to the pot.
3. Top with mushrooms then swarm the tomatoes and 1/2 cup h2o over the cattle, add the bouillon, cheese peel, bay leaves, and thyme.
4. Adjoin and ready low alter, until the meat is tender, 1-1/2 to 2 hours.
5. Toss bay leaves, thyme, and rind.
6. Channelize the oxen to a crust and tag the meat with two forks, payoff to the sauce.
7. To service, approximate fitting under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Pecorino Romano and 1 containerful of ricotta cheeseflower. Decorativeness with parsley and operate hot.