Beef Ragu with Spaghetti Squash

Ingredients

• •1 medium spaghetti squash
• •2 tablespoons ghee
• •1 pound ground beef
• •1 leek
• •2 teaspoons extra virgin olive oil
• •2 sprigs rosemary
• •2 sprigs parsley
• •2 sprigs oregano
• •2 sprigs sage
• •½ cup bone broth
• •3 cups strained tomatoes
• •1 teaspoon apple cider vinegar
• •salt and pepper
• •2 tablespoons parmesan cheese

Method

Adapted from foodista.com

1. 1Set the oven to broil.
2. 2Place the whole spaghetti squash on a baking pan.
3. 3Transfer to the oven, and broil for 15 minutes on one side.
4. 4Then turn over and broil for another 15 minutes. You'll know it's done when it gives a bit to pressure.
5. 5Remove the spaghetti squash from the oven and cut in half, taking care that the steam doesn't burn your hands.
6. 6While the squash is cooking, make the sauce. In a large sauce pan over medium heat, warm 1 tablespoon of ghee.
7. 7Add ground beef.
8. 8Cook until just brown.
9. 9Remove meat from pan and set aside.
10. 10Add 2 teaspoons extra virgin olive oil and the chopped leek to the pan.
11. 11Cook, stirring, until tender, about 3 minutes.
12. 12Add the meat back to the pan.
13. 13Stir in half the minced herbs, bone broth, and strained tomatoes.
14. 14Turn the heat to a simmer.
15. 15Cook for another 15 minutes.
16. 16Add apple cider vinegar and a generous pinch of salt and pepper to the sauce.
17. 17Stir to combine.
18. 18Remove from the heat.
19. 19When the squash is cool enough to handle, remove the seeds.
20. 20Sprinkle a pinch of salt into each half.
21. 21Fluff with a fork to remove the stringy part of the squash.
22. 22Divide evenly into four large dinner bowls to create the spaghetti.
23. 23Top each bowl of squash with about 1 cup of sauce and the remaining fresh minced herbs.
24. 24Finish with cheese, if using.