Ingredients
-
4
-
1
-
1/2
-
1
-
3
-
1
-
-
-
8
-
1
-
1/4
-
-
1
-
2
-
2
Directions
I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicious Beef and Mushroom Ragu served with a dallop of ricotta and grated Pecorino Romano you wont miss the pasta!,This dish is totally satisfying, without being too heavy. I made this for my family and everyone loved it! It makes a lot of sauce, so we had enough for leftovers the next day.,The mushroom beef sauce is freezer friendly, I recommend serving this for dinner one night and freezing the rest for another night. To reheat, leave it in the refrigerator overnight to thaw, then reheat on the stove or pressure cooker. It will taste as good as it did the day you made it!,Spaghetti squash does not freeze well so I would plan to cook just enough. It does last for several days in the refrigerator, you can store any extra in ziplock plastic bags to reheat later.,Spaghetti Squash Turkey Taco Boats,Spaghetti Squash Enchilada Boats,Spaghetti Squash Lasagna Boats,Spaghetti Squash Mac and Cheese
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Steps
|
1
Done
|
Press Saute on the Instant Pot and Heat the Oil, Add the Onions, Carrots and Garlic and Cook Until Golden, About 3 Minutes. |
|
2
Done
|
Season the Beef With 1/2 Teaspoon Salt and Pepper Then Transfer to the Pressure Cooker. |
|
3
Done
|
Top With Mushrooms Then Pour the Tomatoes and Water Over the Beef, Add the Boullion, Cheese Rind, Bay Leaves and Thyme. |
|
4
Done
|
Cover and Cook High Pressure, 45 Minutes. Quick or Natural Release. |
