Ingredients
4medium spaghetti squash,halved and roasted
1tspolive oil
½medium onion,diced
1medium carrot,peeled and diced
3clovesgarlic,chopped
1lbchuck eye roast,trimmed and cut into 2-inch pieces
kosher salt
fresh black pepper,to taste
8ozmushrooms,sliced
35ozTuttorosso tomatoes,1 can, crushed
¼cupwater
Pecorino Romano,or parmesan cheese rind, optional
1tspbeef boullion,Better than Boullion
2sprigsfresh thyme
2bay leaves,dried
8tbspPecorino Romano,grated, for serving
8tbspricotta cheese,part-skim, for serving
parsley,chopped, for garnish
Preparation
Roast the spaghetti squash.
Press saute on the Instant Pot and heat the oil, add the onions, carrots, and garlic and cook for about 3 minutes until golden.
Season the beef with ½ teaspoon salt and pepper then transfer to the pressure cooker.
Top with mushrooms, then pour the tomatoes and water over the beef. Add the bouillon, cheese rind, bay leaves, and thyme.
Cover and cook under high pressure for 45 minutes. Quick or natural release. Let the pressure release, discard bay leaves, thyme, and rind.
Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Pecorino Romano, and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.
In a large heavy pot or Dutch oven, heat the oil over medium-high, add the onions, carrots and garlic and cook for about 3 to 4 minutes until golden.
Season the beef with ½ teaspoon salt and pepper then transfer to the pot.
Top with mushrooms, then pour the tomatoes and ½ cup water over the beef. Add the bouillon, cheese rind, bay leaves, and thyme.
Cover and cook low heat for 1 to ½ to 2 hours until the meat is tender. Discard bay leaves, thyme, and rind.
Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Pecorino Romano, and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.
