1 Pre 80% Ground Beef, pull from fridge 10 minutes before cooking
1-2 tsp salt.
1 yellow onion, diced small
4 cloves garlic, minced
1 tsp high heat oil
1large carrot, diced
1 cup packed basil, whole leaves
1/4 cup olive oil
2 - 28 oz cans whole peeled Marzano tomatoes
4 slices pancetta *optional
1 large spaghetti squash, halved lengthwise
Preheat your oven to 375 F. Fill the bottom of a baking sheet with 1/4 inch o water. Pierce the outside of the squash several times with a fork or knife to create vent holes. Place cut side down onto the water.
Bake the squash for 28-35 minutes or until easily pierced with a fork.
In the meantime, heat a large pot or dutch oven to medium-high on the stovetop. Crumble the ground beef into the pan.
Brown the meat until almost no pink remains. Remove to a bowl with a slotted spoon leaving behind the fat and small beef bits.
In the same fat, sauté onions and garlic until very fragrant and almost translucent, about 6 minutes. Add 1 tsp salt, carrot, and pancetta*. Cook for an additional 3 minutes stirring frequently.
Stir in half the basil and keep stirring until it has wilted.
Add the oil and the tomatoes. Break the tomatoes with your spoon and continue to break up while cooking. Add the beef back to the pot. Bring to a boil and then reduce heat and cover with a slight crack or opening.
Let sauce simmer for 45 minutes (up to 2 hours if you have time).
Remove your squash from the oven and let sit cut side up to cool. Once slightly warm to the touch, remove the centers/seeds with a spoon. Using a fork, shred the insides of the squash into large spaghetti-like strands. Set aside.
When the sauce is flavorful and sweet, add the remaining basil and give it a good stir.
To assemble, top about 1 cup of spaghetti squash with 1 cup of sauce. Enjoy!
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