FOR THIS RECIPE WE USED:
80% Lean Ground Beef
- 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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