Meat Ragu with Spaghetti Squash

I would eat pasta every night if I could. And I suppose I could, but that bathing suit I just purchased is telling me not to. Last night I was craving all sorts of pasta dishes and then I remembered, spaghetti squash! Such a sneaky vegetable, pretending it's something it's not and getting away with it. For protein, a homemade meat sauce. It's something I make often because it's easy, versatile and robust in flavor.

I hope you're happy bathing suit.


*Served with Siri's Salad

Meat Ragu
(Serves 4-6)

2 T olive oil
1 lb. ground beef
1 shallot, finely diced
4 cloves garlic, minced
3 carrots, diced
1 zucchini, diced
1 T tomato paste
1 cup Arrabiata Sauce
1 cup Marinara
1/2 tsp dried oregano
Dash of red pepper flakes (optional)
Salt and pepper

Heat olive oil in large pan over medium heat. Add shallot and garlic, saute for a few minutes. Add carrots and zucchini, season with salt and pepper. Saute until veggies are soft and fragrant.


Create a well in veggies and add ground beef.


Saute until beef is cooked. Add oregano, red pepper flakes and more salt and pepper.


Add tomato paste and stir. Tomato paste in a tube is a brilliant invention, by the by.


Add Arrabiata and Marinara. Cover and simmer for 10 minutes, or until you're ready to eat. You can always add more or less sauce, depending on your preference.


Serve over spaghetti squash (or polenta, or PASTA) and sprinkle with Parmesan or Romano.