This recipe is a savory saucy number that will quench your hunger in a great way. I will be at the beach. This carbonara is slightly untraditional because it does not contain any cream-based white sauce. The beef and mushrooms do simmer and thicken in a mushroom, broth, and red wine-based sauce. Doesn't that sound so delicious? This recipe makes for a delicious savory dinner. A side salad for extra greens of course, and anyone who is around the table will say that they're ready to Mangiar!
Here's What You Need...
PREP TIME - 15 MINS COOK TIME - 45 MINS TOTAL TIME - 1 HOUR
3-lb spaghetti squash, halved lengthwise
6 slices bacon
3 cups sliced cremini mushrooms, divided
1 cup chopped white onion, divided
4 cloves garlic
1 cup beef broth
2 teaspoons each dried thyme, dried basil, and dried oregano
½ teaspoon sea salt, plus additional for seasoning
1 lb ground beef
¼ cup red wine
Arugula, for serving
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lay the squash cut side down. Roast for 40-45 minutes until tender. Let cool before scooping out the flesh with a large fork. Discard any seeds. You can also use an Instant Pot to pressure cook your squash. Pressure-cook the halved squash with ½ cup liquid for 8 minutes and following the above directions for scooping out the flesh.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Transfer the bacon to a cutting board to cool, before chopping into small pieces. Leave the drippings in the pan.
In a food processor or blender, combine 1 cup of the mushrooms, ½ cup onion, garlic, broth, dried herbs, and sea salt until a smooth liquid forms. Set aside.
Add the ground beef, remaining 2 cups mushrooms, and remaining ½ cup onion to the skillet and cook on medium heat until the beef is no longer pink and the vegetables are tender. Season with a pinch of sea salt.
Pour mushroom broth and red wine into the skillet and bring the liquid to a simmer. Maintain a simmer as you allow most of the liquid to evaporate over the next 20 minutes until you are left with a thickened beef and mushroom sauce.
Serve the warm spaghetti squash topped with the beef and mushrooms, chopped bacon, and arugula.