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Spaghetti Squash with Bolognese


Typically use extra vegetables


1 large spaghetti squash, cut in half lengthwise, seeds removed
6 tablespoons EVOO - Extra Virgin Olive Oil, divided
Salt and ground black pepper
1/2 cup grated Pecorino Romano cheese, plus more for topping if desired
1/4 pound thickly sliced pancetta, chopped
1 to 1 1/2 pounds ground sirloin
1 carrot, peeled and cut into small dice or shredded
1 medium onion, cut into small dice
3 cloves garlic, finely chopped or grated
1/4 cup tomato paste
1/2 cup red wine
1/2 cup beef stock
1/2 cup (about a handful) fresh basil, chopped
1/2 cup (about a handful) fresh parsley, chopped



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