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Beef and Mushroom Ragu with Spaghetti Squash
4 Freestyle Points 310 Calories
Ingredients
  • 4 medium spaghetti squash, halved and roasted
  • 1 teaspoon olive oil
  • ½ medium onion, diced
  • 1 medium carrot, peeled and diced
  • 3 garlic cloves, chopped
  • 1 pound chuck eye roast, trimmed and cut into 2-inch pieces*
  • kosher salt
  • fresh black pepper, to taste
  • 8 ounces sliced mushrooms
  • 1 (35-ounce) can Tuttorosso crushed tomatoes
  • ¼ cup water
  • Perorino Romano or parmesan cheese rind (optional)
  • 1 teaspoon beef boullion (Better than Boullion)
  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • subheading: For serving:
  • 6 tablespoons grated Perorino Romano, for serving
  • 6 tablespoons part-skim ricotta cheese, for serving
  • chopped parsley, for garnish
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