- 1 lb Roma tomatoes, quartered
- 1 cup filtered water
- 1 Tbsp extra virgin olive oil
- 1 medium onion, diced small
- 1 rib celery, diced small
- 2 carrots, diced small
- 3 garlic cloves minced
- 1 lb grass fed ground beef
- 6 oz can tomato paste
- 1/3 cup red wine or water
- 1/3 cup mild, optional
- 1/8 tsp nutmeg
- 1 Tbsp dried oregano
- 1 Tbsp dried Italian herbs
- 1 tsp evaporated cane sugar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- pinch red pepper flakes
- 1 large spaghetti squash, halved and seeded
- 2 tsp extra virgin olive oil
- 1/4 cup water
- 1/2 cup Italian flat leaf parsley
- 1/2 cup grated Parmesan cheese
1). For the ragu, place tomatoes in a high speed blender with the water and puree until smooth.
2). Preheat a large Dutch oven to medium high. Add the oil quickly followed by the onions, celery, garlic, and a pinch of salt. Saute until the onions are translucent.
3). Add the ground beef. Saute until the meat is no longer pink. Add the tomato paste. Saute 2-3 min., stirring constantly.
4). Add the wine, stirring and scraping the bottom of the pan to release any brown bits and the wine has evaporated.
5). Turn the heat down to medium low. Add the milk and nutmeg. Allow to mostly evaporate, stirring frequently.
6). Add the pureed tomatoes, oregano, Italian herbs, red pepper flakes, sugar, salt and black pepper.
7). Stir and cover. Allow to simmer 45-60 mins.
8). Preheat oven to 375 F. Roast the spaghetti squash while simmering the ragu. Drizzle each squash half with olive oil. Place cut-side down in an oven safe baking dish. Add water and bake for 45-60 mins until the squash is easily pierced with a paring knife. Cool 10 minutes. Using a fork scrape the squash to create noodles.
9). Stir the parsley into the finished ragu. Serve the noodles with a ladle of ragu. Garnish with Parmesan.
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