Pot Roast Ragú & Spaghetti Squash

Now that the weather is getting cooler, I’ve been feeling re-inspired to get into the kitchen and cook. I used to love cooking—in fact, I once considered being a chef—but, with kids, cooking can start to feel like such a chore. But, when I have the time and I’m feeling inspired, it absolutely love being in the kitchen.

It’s my me-time. I get in the zone and love finally sitting down at the end of the day and enjoying a delicious meal with my family!

Before you decide you’re making this one tonight, it does take some time to cook, like 8 hours. So save this one for the weekend or a holiday, whenever you’ve got more time on your hands so you can really enjoy the process.

The pot roast ragú is definitely on the richer side, so I love pairing it with spaghetti squash so it doesn’t feel quite as heavy. I personally love the crisp bite of spaghetti squash! It’s easy to make and is a great pasta swap for any sauce. on the rich side so I served it over spaghetti squash for a lighter, healthier twist!

You can prep the ragú in the evening and let it cook overnight, or start it first thing in the morning and let it cook while you work. Our kids love pasta (don’t they all!), so for them, I serve it with pasta and some of the spaghetti squash on the side.

This would be absolutely delicious over polenta as well. Definitely heartier, but would make for a tasty and beautiful dinner party idea!

Pot Roast Ragú Recipe

Ingredients

• 2 1/4 lbs. round roast
• 1/2 yellow onion, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• 3 cloves garlic, minced
• 1/2 cup red wine
• 2 – 28oz. cans plum tomatoes
• 2 Tbsp tomato paste
• 1 tsp dried oregano
• 3 sprigs rosemary
• 2 bay leaves
• 1/2 dried thyme
• 1/8 tsp crushed red pepper flakes
• 1 Tbsp olive oil
• S&P

Garnish

• fresh basil
• grated parmesan

Method

1. Season the round roast heavily with salt and pepper.
2. Heat a dutch oven over medium-high heat with 1/2 Tbsp of olive oil.
3. When hot, add round roast and sear on all sides. Once seared, remove from pan.
4. Add remaining oil and sauté onion, carrot and celery for 5-8 minutes until tender.
5. Add garlic and cook another 30 seconds.
6. Deglaze the pan with red wine, stirring to scrape up the browned bits.
7. Add remaining ingredients through red pepper flakes and stir to combine.
8. Bring to a boil then lower and simmer for 8 hours.
9. Use a fork to pull apart the round roast and mix thoroughly. Season with salt and pepper if necessary. *You could also add all ingredients to a slow cooker and cook for the same amount of time!
10. To cook spaghetti squash, I followed these instructions.
11. Serve with fresh basil and parmesan!

BTW, quick black bean and tomato soup, and how to cook perfect filets.