Spaghetti Squash Bolognese
I’ve made this wonderful and quick Bolognese from the Barefoot Contessa before.Â But in an attempt to be lighter on carbs, served it over spaghetti squash on Monday night.
I love pasta and nothing will ever truly be a substitute but this was a pretty delicious meal!Â Spaghetti squash is so easy to prepare and pairs wonderfully with a tomato-based sauce.Â Â Will definitely be moving this into our fall / winter meal rotation.
- 2 whole spaghetti squash
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Copyright, 2010 Barefoot Contessa, How Easy is That?
- 2 TB good olive oil, plus extra to cook pasta
- 1 pound lean ground sirloin
- 4 tsp minced garlic (4 cloves)
- 1 TB dried oregano
- Â¼ tsp crushed red pepper flakes
- 1 Â¼ cups dry red wine, divided
- 1 (28 ounce) can crushed tomatoes, preferably San Marzano
- 2 TB tomato paste
- Kosher salt & black pepper
- Â¾ pound dried pasta, such as orecchiette or small shells (
- Â¼ tsp ground nutmeg
- Â¼ cup chopped fresh basil leaves, lightly packed
- Â¼ cup heavy cream
- Â½ cup freshly grated Parmesan cheese, plus extra for serving
Heat 2 TB of olive oil in a large (12 inch) skillet over medium-high heat. Add the ground beef and cook, crumbling the meat until the meat is no longer pink and has started to brown. Add the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 TB salt, and 1 Â½ tsp pepper, stirring until combined.Â Bring to a boil, lower heat, and simmer for 10 minutes.
Meanwhile, cook the pasta according to the directions on the box. Finish the sauce while the pasta cooks. Add the nutmeg, basil, cream, and the remaining Â¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl.
Add the sauce and Â½ cup Parmesan and toss well. Serve hot with Parmesan on the side.