Beef Ragù Over Spaghetti Squash with Garlic Bread

Beef Ragù Over Spaghetti Squash with Garlic Bread
Photo by Scott Phillips

Ingredients

  • ¼ cup freshly grated Parmigiano-Reggiano
  • 1 Tbs. extra-virgin olive oil
  • 1 lb. lean ground beef
  • 1 small yellow onion, finely chopped
  • One 15-oz. can crushed tomatoes
  • ¼ cup coarsely chopped fresh basil
  • 1-½ Tbs. unsalted butter, melted
  • + 4 more ingredients
    • 6 medium cloves garlic
    • ¼ baguette, halved lengthwise
    • Kosher salt and freshly ground black pepper
    • 1 small (2-½-lb.) spaghetti squash, halved lengthwise and seeded

Heat the oven to 375°F. Arrange the bread cut side up on a foil-lined baking sheet. Brush it with the butter. Peel and chop the garlic. Divide the garlic in half and sprinkle one-half with a generous pinch of salt. Using the flat side of a chef’s knife, mince and mash the garlic and salt together...

View full recipe at Fine Cooking

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