Nötkött och svamp ragu med spagettikürbis

👩‍🍳 Gör så här

1. 1
   Roast the spaghetti squash, see directions here.
2. 2
   Press saute on the Instant Pot and heat the oil, add the onions, carrots and garlic and cook until golden, about 3 minutes.
3. 3
   Season the beef with 1/2 teaspoon salt and pepper then transfer to the pressure cooker.
4. 4
   Top with mushrooms then pour the tomatoes and water over the beef, add the boullion, cheese rind, bay leaves and thyme.
5. 5
   Cover and cook high pressure, 45 minutes. Quick or natural release.
6. 6
   Let the pressure release, discard bay leaves, thyme and rind.
7. 7
   Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
8. 8
   To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Percorino Romano and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.
9. 9
   In a large heavy pot or Dutch oven, heat the oil over medium-high, add the onions, carrots and garlic and cook until golden, about 3 to 4 minutes.
10. 10
    Season the beef with 1/2 teaspoon salt and pepper then transfer to the pot.
11. 11
    Top with mushrooms then pour the tomatoes and 1/2 cup water over the beef, add the boullion, cheese rind, bay leaves and thyme.
12. 12
    Cover and cook low heat, until the meat is tender, 1-1/2 to 2 hours.
13. 13
    Discard bay leaves, thyme and rind.
14. 14
    Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
15. 15
    To serve, place just under 1 cup sauce over each spaghetti squash half, 1 tablespoon of grated Percorino Romano and 1 tablespoon of ricotta cheese. Finish with parsley and serve hot.