Spaghetti Squash Bolognese

Instructions

1. Step 1

   Heat the oven to 200°C. Carefully halve the spaghetti squash lengthwise and scrape out the seeds.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Spaghetti Squash

   Cookware: Chef Knife, cutting board

2. Step 2

   Brush the cut surfaces with 1 tbsp (15 ml) olive oil and season with ½ tsp (3 gr) salt and 1 gr black pepper. Arrange cut-side down on the baking sheet and roast at 200°C until easily pierced with a fork.

   Timer: 40 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 15.0 ml Olive Oil, 3.0 gr Salt

   Cookware: fork, rimmed baking sheet

3. Step 3

   Meanwhile, heat the remaining 1 tbsp (15 ml) olive oil in the large pot over medium heat. Add the onion, carrot, and celery, then cook until softened.

   Timer: 8 min (fixed)

   Ingredients used: 100.0 gr Carrot, 100.0 gr Celery, 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large pot, wooden spoon

4. Step 4

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: large pot, wooden spoon

5. Step 5

   Add the ground beef and cook over medium heat, breaking it into small pieces, until no pink patches remain.

   Timer: 8 min (fixed)

   Ingredients used: 500.0 gr Ground Beef

   Cookware: large pot, wooden spoon

6. Step 6

   Stir in the tomato paste and cook over medium heat for 1 minute. Add the red wine, scrape up the browned residue, and cook until the liquid is reduced by about half.

   Timer: 4 min (fixed)

   Ingredients used: 180.0 ml Red Wine, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

7. Step 7

   Add the crushed tomato, beef stock, oregano, bay leaves, remaining ¾ tsp (5 gr) salt, and remaining 1 gr black pepper. Bring to a simmer over medium heat, then cook uncovered over low heat until thickened and the beef reaches at least 71°C; remove the bay leaves.

   Timer: 25 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 240.0 ml Beef Stock, 1.0 gr Black Pepper, 2.0 gr Dried Oregano, 5.0 gr Salt, 800.0 gr Tomato

   Cookware: large pot, wooden spoon

8. Step 8

   Let the roasted squash rest briefly, then drag a fork through the flesh to separate it into spaghetti-like strands.

   Timer: 5 min (fixed)

   Cookware: fork

9. Step 9

   Divide the squash strands among four servings, spoon over the Bolognese sauce, and finish with Parmesan and parsley.

   Timer: 2 min (fixed)

   Ingredients used: 40.0 gr Parmesan Cheese, 8.0 gr Parsley