Name: Spaghetti Squash Bolognese
Prep time: 90 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 5 italian pumpkins; water; salt; 1/2 cups onion, finely chopped, for the bolognese; 1/4 cups garlic, finely chopped, for the bolognese; 1/2 cups celery, cut into small cubes, for the bolognese; 1 cup carrot, cut into small cubes, for the bolognese; 500 grams ground beef, for the bolognese; salt, for the bolognese; pepper, for the bolognese; 1 tablespoon oregano, for the bolognese; 1 tablespoon basil, for the bolognese; 1/2 cups red wine, for the bolognese; 2 cups tomato purée, for the bolognese; salt; pepper; Parmesan cheese, grated, for garnish; basil, only the leaves, for garnish

Preparation

30 mins

Low

Grate the squashes on a Royal Prestige® Bamboo Cutting Board using a Royal Prestige® Grater, then cut thin strips with a Royal Prestige® Chef's Knife to simulate spaghetti. Heat salted water in a pot over medium heat, and when it boils, add the squash, cooking for 2 minutes or until halfway cooked. Remove from the water using a colander and add the squash to a bowl of ice water to stop the cooking process. Set aside. Wipe a paper towel with a bit of oil to clean the Royal Prestige® 10” Deluxe Easy Release Skillet, preheat over medium heat for 30 seconds, then add the onion and garlic, cooking for 3 minutes. Next, add the celery and carrot, cook for 4 minutes, stirring constantly with the Royal Prestige® 10” Easy Release Silicone Spatula. Finally, add the ground meat, salt, pepper, oregano, and basil, then cook for another 5 minutes, pour in the red wine, and cook for 4 minutes or until the wine evaporates. Add the tomato puree and cook for another 10 minutes or until it boils. Set aside.