Ragu Daging Sapi dan Jamur dengan Spaghetti Squash

Instructions

1. Roast the spaghetti squash, see directions here.
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. Season the beef with 1/2 teaspoon salt and pepper then transfer to the pressure cooker.
4. Top with mushrooms then pour the tomatoes and water over the beef, add the boullion, cheese rind, bay leaves and thyme.
5. Cover and cook high pressure, 45 minutes. Quick or natural release.
6. Let the pressure release, discard bay leaves, thyme and rind.
7. Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
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. 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. Season the beef with 1/2 teaspoon salt and pepper then transfer to the pot.
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. Cover and cook low heat, until the meat is tender, 1-1/2 to 2 hours.
13. Discard bay leaves, thyme and rind.
14. Transfer the beef to a plate and shred the meat with two forks, return to the sauce.
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.