BOLOGNESE SPAGHETTI SQUASH
INGREDIENTS:
- 1 lb ground beef
- 1 onion, diced
- 2 cans diced tomatoes, 14.5 oz each
- 1 can tomato paste
- 1 Parmesan rind, whole
- 2 cloves garlic, minced
- 2 tsp Italian seasoning
- salt and pepper, to taste
INSTRUCTIONS:
In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, breaking it apart with a spoon as it cooks. Add the diced onion to the pot and cook until softened, about 5 minutes. Season the beef and onion mixture with salt, pepper, and Italian seasoning. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the diced tomatoes and tomato paste, stirring well to combine. Add the Parmesan rind to the sauce for extra flavor. Bring the sauce to a simmer, then reduce the heat to low and let it simmer uncovered for at least 30 minutes to allow the flavors to meld together, stirring occasionally. Once the sauce has thickened to your desired consistency, remove the Parmesan rind and discard it. Serve the bolognese sauce over roasted spaghetti squash or cooked pasta of your choice, and sprinkle with grated Parmesan cheese if desired.