Beef Ragu with Spaghetti Squash

If you’re into traditional dishes, there are few things more delicious than spaghetti and beef ragu. Unfortunately (as is the case with so many traditional foods we love to eat), spaghetti and beef ragu can wreak havoc on a sensitive digestive system. From the gluten in semolina pasta to the garlic and onions in a traditional sauce, spaghetti and beef ragu could cause some serious upset. So, we came up with a substitution that will leave you satisfied and wondering what could possibly be missing from the original.

Instead of semolina pasta, this recipe relies on spaghetti squash. While the preparation is a bit different, spaghetti squash is a fantastic grain-free substitute for traditional pasta. First you bake it, then you fluff it into “spaghetti” that you can twirl on your fork just like the real thing. Any winter squash — including spaghetti squash, acorn squash, delicata, butternut squash, and pumpkin — all work well to satisfy the carb cravings that can result from such a strict diet.

As for the sauce, there’s no garlic or onion. We use leeks, which are lower in FODMAPs, to offer a similar flavor. Leeks not only give a delicious depth of flavor to our meat sauce, they also contribute some greens, as the recipe calls for using the whole stalk, green part and all. We use a single leek for four servings.

Cooking Notes

This recipe does call for a little cheese at the end, but it’s completely optional. The question of dairy is a personal one for every individual. While most holistic medical practitioners will suggest removing dairy entirely for the first few weeks of a restricted diet, some will allow for dry cheese that has been aged for at least one month, due to its very low lactose content.

This allowance doesn’t apply to those who are sensitive to dairy or have a dairy allergy. If you’re able to consume dairy, and you’ve found that small amounts of dry cheese pose no problem, feel free to top your dinner with some freshly grated dry aged cheese.

This recipe also calls for  ½ a cup of Kettle and Fire bone broth to enhance the flavor and provide additional support for gut health.

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Beef Ragu With Spaghetti Squash

This dish harkens back to the old country with traditional Italian herbs, a rich tomato base, and grass-fed ground beef. Sink your teeth into our pasta substitute, a sweet and savory spaghetti squash that you can twirl on your fork just like the real thing. 

Course Main Course

Cuisine Italian

Keyword beef ragu with bone broth

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 373 kcal

Author Kettle & Fire

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons ghee
• 1 pound grass-fed ground beef
• 1 leek chopped from root to tip
• 2 teaspoons extra virgin olive oil
• 2 sprigs rosemary leaves minced
• 2 sprigs parsley leaves minced
• 2 sprigs oregano leaves minced
• 2 sprigs sage leaves minced
• ½ cup Kettle & Fire Beef Bone Broth
• 3 cups canned tomatoes strained
• 1 teaspoon raw apple cider vinegar
• Salt and pepper
• 2 tablespoons parmesan cheese optional

Instructions

1. Set the oven to broil and place the whole spaghetti squash on a baking pan. Transfer to the oven, and broil for 15 minutes on one side. Then turn over and broil for another 15 minutes. You’ll know it’s done when it gives a bit to pressure. Remove the spaghetti squash from the oven and cut in half, taking care that the steam doesn’t burn your hands.
2. While the squash is cooking, make the sauce. In a large sauce pan over medium heat, warm 1 tablespoon of ghee. Add ground beef and cook until just brown. Remove meat from pan and set aside.
3. Add 2 teaspoons extra virgin olive oil and the chopped leek to the pan and cook, stirring, until tender, about 3 minutes.
4. Add the meat back to the pan. Stir in half the 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. Remove from the heat.
5. 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. Divide evenly into four large dinner bowls to create the “spaghetti.”
6. Top each bowl of squash with about 1 cup of sauce and the remaining fresh herbs. Finish with cheese, if using.

Recipe Notes

Gluten Free | Paleo | Whole30