Spaghetti Bolognese with Spaghetti Squash

Monday. Oh Monday.

I don’t know why but today I’m dragging my feet! I did not want to wake up this morning and even after two cups of coffee I feel moderately adequate at best. Maybe it’s just the case of the Mondays? Maybe Monday is a state of mind?

It is especially ironic considering I took a three hour nap yesterday and then went to bed at 10pm. As you can see, I had a wild and crazy Easter! But not really. I spent it with family which was nice and relaxing. Hope you all had a great Easter too!

Today we’re talking about Spaghetti Bolognese which is kinda schmancy and usually takes simmering the sauce for hours but because I don’t typically have hours to simmer pasta sauce, especially on a weeknight after work, this bolognese only requires a short amount of simmering.

The sauce here is a real winner. It’s got a ton of flavor, it’s rich, satisfying and delicious. I paired it with Spaghetti Squash noodles because I like more vegetables but you could definitely put this over regular noodles and that would obviously be delicious as well.

Pair it with a salad and maybe some crusty bread and you are ready to impress your dinner guests!

Spaghetti Bolognese with Spaghetti Squash

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• Author: Kayla
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 4-6 1x

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 lb italian sausage (ground or sausages out of casing)
• 2 slices bacon
• 1/2 cup yellow onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 1 tbsp dried thyme
• 1 cup white wine
• 1 cup whole milk
• 1 28 oz can chopped tomatoes
• 2 tbsp parsley
• 2 tbsp basil
• 1/4 cup parmesan
• 1 spaghetti squash (5 cups spaghetti squash noodles)

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Instructions

1. Heat a dutch oven or pan over medium-high. Add the two slices of bacon and cook until the fat has started rendering, about 2 minutes. Add the onion, cooking for about two minutes.
2. Add the carrot and celery, continue stirring, until the vegetables start to become translucent, about 5 minutes.
3. Add ground beef and italian sausage. Add thyme. Break up ground beef and sausage with a wooden spoon or spatula. Cook until no longer red.
4. Add white wine and then add milk. Stir to combine. Add in the chopped tomatoes and stir to combine.
5. Lower the heat to medium-low. Let the sauce simmer for 30 minutes, removing some of the fat that comes to the surface every once in awhile.
6. Add the parsley and basil, stir.
7. For the spaghetti squash noodles, you can cook the spaghetti squash by following the directions here. Or to use your Instant Pot:
8. Cut the Spaghetti Squash in half lengthwise. Scoop out the seeds. Put it in the Instant Pot with one cup of water. Set it to high pressure for 5 minutes. When the timer goes off, release pressure. Scrape the insides of the spaghetti squash with a fork to get “noodles”.
9. Serve the Bolognese over the Spaghetti Squash and top with parmesan and more basil if desired.