Beef and Grape Tomato Ragu over Summer Squash Noodles

Instructions

1. 1

   1. Prepare ingredients

2. 2

   Rinse all produce.  Quarter squash lengthwise through stems, then arrange cut-side down.  Using a vegetable peeler, peel squash lengthwise into wide ribbons.  Peel onion, halve, and thinly slice.  Mince garlic.

3. 4

   2. Cook Beef

4. 5

   Heat ½ tablespoon olive oil in a large high-sided pan over medium-high heat.  When oil is shimmering, add beef and cook, breaking up, until browned, 5 minutes.  Season with ½ teaspoon salt and black pepper as desired.  Remove pan from heat.  Using a slotted spoon, transfer beef to a large bowl.  Discard almost all excess fat in pan, leaving behind a thin layer for the next step.

5. 7

   3. Sauté Aromatics

6. 8

   Return pan from beef to medium-high heat with ½ tablespoon olive oil.  When oil is shimmering, add onion and garlic and sauté, stirring, until softened, 3-4 minutes.

7. 10

   4. Cook Ragu

8. 11

   Add grape tomatoes to pan with aromatics, still over medium-high heat, and cook, gently pressing tomatoes to release their juices, until softening, 5 minutes. Add white wine and cook until fragrant, 1-2 minutes.  Add tomato puree, crushed red pepper, and beef.  Simmer, stirring occasionally, until tomatoes are very tender, 5 minutes more.  Season with ¼ teaspoon salt and black pepper.

9. 13

   5. Cook Squash Noodles

10. 14

    Reduce heat under pan with ragu to medium.  Add squash noodles to pan and stir to combine.  Cover pan and cook, stirring occasionally, until squash noodles have softened, 2-3 minutes.  Remove pan from heat.  Taste and add salt and black pepper as desired.

11. 16

    6. Plate Beef and Tomato Ragu

12. 17

    Divide beef and grape tomato ragu between serving bowls.  Dollop over half of ricotta.  Roughly tear basil leaves, discarding stems, and sprinkle over ragu.  Dig in!