I’m kind of excited going jumping into bed tonight. My Whole30 is over at 12:01!!! I’m thinking about opening a bottle of wine to celebrate …with my dog. He’ll be up. Did you know it was the Blood Moon? You are only alerted of these things when you have kids. So, I had hoped to stay up, pop a cork, and enjoy the big sky. I did see the moon but chickened out on the wine.
Have you ever forgotten about leaving the tooth fairy money? Not for a night…more like a week? Sometimes, I feel like the worst mother ever. My daughter reminded me yesterday when she said the tooth fairy hadn’t come in 1 week and 5 days. Whoops. I’ve been feeling creepy about the lies. My kids are right on the brink of finding out about all the mystical figures in their lives. I have to get pretty crafty. I bet you didn’t know the Tooth fairy takes vacations.
We ate this Ragu last week during a snow storm. A cozy Friday night with no wine in the house. Don’t make that mistake. A nice Cabernet or Italian Red would do just fine.
Pork Ragu and Roasted Spaghetti Squash
- Olive Oil or Avocado Oil
- 3 Large cloves Garlic sliced thinly
- 1-2 Teaspoons Crushed Red Pepper flakes
- 3 Teaspoons Dried Oregano
- 3 Teaspoons Fennel Seeds
- 1 Pound Ground Pork organic
- 1/4 cup Tomato Paste
- 1 28 Ounce Can Whole Peeled Tomatoes I use Muir Glenn San Marzano
- 1/2 cup water
- 2 Small Spaghetti Squash Cut in half, and seeds removed
- Salt and Pepper
- fresh basil
- Parmesan Cheese for garnish
Preheat Oven to 400 degrees.
Line a baking sheet with parchment. Drizzle the inside flesh of the Spaghetti Squash with oil and season with salt and pepper. Place the cut spaghetti Squash flesh side down in the baking sheet and roast for 35-40 minutes or until tender. Cover with foil and set aside.
Heat a large shallow sauce pan on medium heat and add the oil. Add the garlic slices, fennel, oregano, crushed red pepper, and salt and pepper. Toast the herbs in the pan to release their oils and become fragrant. Brown the garlic slightly.
Add 1/4 cup Tomato paste and let it warm up a little with the herbs and garlic. This will also cook out the metal taste from the can.
Add the ground pork to the herb/spice/garlic mixture and break apart into small pieces with a wooden spoon. Mixing the garlic, herbs and spices in with your pork.
When the pork is 3/4 of the way cooked, add the can of whole tomatoes, breaking them apart with your hand as your putting them in the pan or use wooden spoon breaking them into small chunks. (it's ok if there are larger chunks as well. They will break apart some in the cooking process.
Mix the 1/2 cup water and all the ingredients in the sauce pan and add a little more salt and pepper.
Simmer on very low heat for approximately 45 minutes. It will thicken and bubble. Stir occasionally, scraping the sides and bottom. Adjust the salt and pepper if needed.
Place a few sheets of paper towel on a plate. Using a fork, scrape out the squash onto the paper towel to soak up the excess water. Try to ease strains out gently so that they stay as long as possible. After the squash has drained a bit, add it to a bowl and toss the strains with a little of the sauce to coat. Plate the squash and then spoon some more Ragu on top. Garnish with fresh basil leaves and Parmesan cheese. (optional)