Ingredients:

  • Medium Spaghetti Squash (Approx. 3 lbs / 1.4 kg)
  • Tablespoon Olive Oil (for squash)
  • ½ teaspoon Kosher Salt (for squash)
  • ¼ teaspoon Black Pepper (for squash)
  • Tablespoons Extra Virgin Olive Oil (for ragu)
  • ounces (115g) Pancetta or thick-cut bacon, diced small
  • large Yellow Onion, finely diced
  • medium Carrots, finely diced
  • stalks Celery, finely diced
  • cloves Garlic, minced
  • lb (450g) Ground Beef (85/15 blend)
  • ½ lb (225g) Ground Pork or Italian sausage (casings removed)
  • ½ cup Dry Red Wine (Chianti or Merlot)
  • (28-ounce / 794g) can Crushed Tomatoes (San Marzano style preferred)
  • cup Beef or Chicken Stock (low sodium)
  • teaspoon Dried Oregano
  • Bay Leaf
  • Pinch of Red Pepper Flakes (optional)
  • teaspoon Kosher Salt (for ragu, or to taste)
  • ½ teaspoon Black Pepper (for ragu, or to taste)
  • ¼ cup Fresh Parsley, chopped (for finishing)
  • ½ cup Freshly Grated Parmesan or Pecorino Romano Cheese (for serving)

Instructions:

  1. Preheat oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise; scoop out and discard the seeds. Brush cut surfaces lightly with 1 tablespoon olive oil, and season with salt and pepper. Place cut-side down on a baking sheet.
  2. Roast the squash for 30–40 minutes, or until easily pierced with a fork. Remove from oven; allow to cool slightly until manageable. Scrape the flesh into noodle-like strands using a fork and set aside.
  3. In a large Dutch Oven over medium heat, render the diced pancetta until crisp. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat behind in the pot.
  4. Add 2 tablespoons of olive oil to the pot if needed. Sauté the onion, carrots, and celery (the soffritto) until softened and translucent, about 8–10 minutes.
  5. Add minced garlic and cook for 1 minute until fragrant. Then, add the ground beef and pork. Increase heat slightly and brown the meat thoroughly, breaking it up. Drain off any significant excess grease.
  6. Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half (about 3 minutes).
  7. Stir in the crushed tomatoes, beef stock, oregano, bay leaf, pepper flakes (if using), salt, and pepper. Bring the sauce to a gentle simmer.
  8. Reduce heat to the lowest setting, cover the pot partially, and let the ragu simmer for at least 1 hour 30 minutes, stirring occasionally. The longer it simmers, the deeper the flavour develops.
  9. Remove the bay leaf. Taste the ragu and adjust seasoning (salt/pepper) as needed. Gently fold the reserved spaghetti squash strands into the finished ragu, coating them evenly. Heat through for about 2 minutes.
  10. Divide the mixture into serving bowls. Garnish generously with chopped fresh parsley and grated Parmesan cheese before serving immediately.