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“THE NEW SPAGHETTI” BOLOGNESE
A tasty take on the original, but with a healthy, organic twist! Enjoy!
Medium clove garlic
Kosher salt and freshly ground black pepper
1 (2-1/2-lb.) ORGANIC spaghetti squash, halved lengthwise and seeded
1 Tbs. extra-virgin olive oil
1 lb. Organic Turkey or Beef
1 small yellow onion, finely chopped
One 15-oz. can crushed tomatoes
1 green pepper
1/4 cup coarsely chopped fresh basil
1/4 cup freshly grated Parmigiano-Reggiano
Cut the Spaghetti squash in half long ways face down on a baking dish Add 1/2 inch of water, Bake until the squash is tender enough to shred when raked with a fork but still somewhat crisp, 15 to 20 minutes. Transfer the squash to a plate and set aside until cool enough to handle.
While the squash cooks, heat the oil in a 12-inch skillet over medium-high heat. Add the beef, chopped garlic, onion, 1/2 tsp. salt, and 1/4 tsp. pepper; cook, stirring to break up the meat, until just cooked through, 5 to 6 minutes. Drain and discard the fat if necessary. Add the tomatoes, basil, and 1/4 cup water; stir well and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Season to taste with salt and pepper.
With a fork, rake the squash flesh into strands, transfer to plates, and season to taste with salt. Ladle the beef ragù over the squash and garnish with the Parmigiano.