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No Carb Spaghetti & Pot Roast Ragu @TheFoxandShe

No Carb Spaghetti & Pot Roast Ragu @TheFoxandShe

No Carb Spaghetti & Pot Roast Ragu @TheFoxandShe

No Carb Spaghetti & Pot Roast Ragu @TheFoxandShe

No Carb Spaghetti & Pot Roast Ragu @TheFoxandShe

Now that the weather is getting warmer I like cooking dishes that are on the lighter side. Really heavy meals just don’t sound as appetizing when it’s hot outside! Lately we’ve been eating a lot of salads, which I love, but every once and a while I still crave something hearty despite the temperature.

A few weeks ago I got one of those cravings and decided to make this no carb spaghetti and pot roast ragu. The pot roast ragu is on the rich side so I served it over spaghetti squash for a lighter, healthier twist! The balance between the two is really nice and you don’t have to feel guilty about eating a giant bowl of pasta before hitting the pool. You can cook the ragu overnight or prep it in the morning and let it cook all day while you work. It’s been guy approved too!

If you haven’t tried spaghetti squash yet, I highly recommend it! It’s a healthier than pasta and I love the texture of it. The only thing that’s missing from our summer dining experience, is patio furniture — still working on that one!

POT ROAST RAGU

  • 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
Season the round roast heavily with salt and pepper. Heat a dutch oven over medium-high heat with 1/2 Tbsp of olive oil. When hot, add round roast and sear on all sides. Once seared, remove from pan. Add remaining oil and saute onion, carrot and celery for 5-8 minutes until tender. Add garlic and cook another 30 seconds. Deglaze the pan with red wine, stirring to scrape up the browned bits. Add remaining ingredients through red pepper flakes and stir to combine. Bring to a boil then lower and simmer for 8 hours. 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!

To cook spaghetti squash, I followed these instructions.

Serve with fresh basil and parmesan!