SIBO-Friendly Beef Ragu With Spaghetti Squash
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 strained canned tomatoes
1 teaspoon raw apple cider vinegar
Salt and pepper
2 tablespoons parmesan cheese optional
Preparation
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.
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About
This SIBO-friendly 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.
Yield:
4 Servings
Added:
Thursday, January 11, 2018 - 7:35am
