Beef Ragu with Spaghetti Squash

Ingredients

• •1 medium spaghetti squash
• •2 tablespoons ghee
• •1 pound grass- fed ground beef
• •1 leek from root to tip
• •2 teaspoons extra virgin olive oil
• •2 sprigs rosemary leaves
• •2 sprigs parsley leaves
• •2 sprigs oregano leaves
• •2 sprigs sage leaves
• •½ cup bone broth
• •3 cups strained tomatoes
• •1 teaspoon apple cider vinegar
• •salt and pepper
• •2 tablespoons parmesan cheese

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Method

From foodista.com — read the original

1. 1Set the oven to broil and place the whole spaghetti squash on a baking pan.
2. 2Transfer to the oven, and broil for 15 minutes on one side. Then turn over and broil for another 15 minutes. You'll know its done when it gives a bit to pressure.
3. 3Remove the spaghetti squash from the oven and cut in half, taking care that the steam doesn't burn your hands. While the squash is cooking, make the sauce. In a large sauce pan over medium heat, warm 1 tablespoon of ghee.
4. 4Add ground beef and cook until just brown.
5. 5Remove meat from pan and set aside.
6. 6Add 2 teaspoons extra virgin olive oil and the chopped leek to the pan and cook, stirring, until tender, about 3 minutes.
7. 7Add the meat back to the pan. Stir in half the minced herbs, bone broth, and strained tomatoes. Turn the heat to a simmer and cook for another 15 minutes. Then add apple cider vinegar and a generous pinch of salt and pepper to the sauce and stir to combine.
8. 8Remove from the heat. When the squash is cool enough to handle, remove the seeds and sprinkle a pinch of salt into each half. Fluff with a fork to remove the stringy part of the squash.
9. 9Divide evenly into four large dinner bowls to create the spaghetti. Top each bowl of squash with about 1 cup of sauce and the remaining fresh minced herbs. Finish with cheese, if using.