Spiralized butternut squash “noodles” with tomato and olive oil ragu By Seamus Mullen
Ingredients
• 1 pound spiralized butternut squash
• ½ cup Extra Virgin Olive Oil from Spain
• 1-pound ground grass-fed beef
• 1 cup finely diced carrot, celery and onion
• 4 cloves garlic, sliced
• ¼ cup sherry vinegar
• 2 branches of sage
• 2 branches of oregano
• 2 branches of basil
• 1 TBSP tomato concentrate
• 2 cans of peeled whole tomatoes
• Sea salt and fresh pepper
• Finely grated Manchego cheese
Preparation
1. In a large pot, heat all but 2 TBSP of the olive oil over medium-high heat then add the ground beef and brown for 2-3 minutes.
2. Add the carrots, onion, celery and garlic and sauté until the onion is translucent, about 3 minutes. Deglaze with sherry vinegar and simmer for 3 more minutes.
3. Add the herbs, tomato concentrate and tomatoes and reduce to a simmer for 45 minutes.
4. Season with salt and pepper and pulse with an immersion blender to process the tomatoes.
5. In a large sauté pan, heat up the remaining olive oil over medium high heat, add a small handful of sage leaves and add the spiralized butternut squash. Sauté for 5 minutes until soft and cooked through.
6. Serve the squash, topped with a healthy amount of ragu, a drizzle of Extra Virgin Olive Oil from Spain and finish with finely grated Manchego cheese.
