Spaghetti Squash and Meat Sauce by This Old Gal

– 2 pounds Spaghetti Squash (whole (can be larger)
– 1 pound Ground Beef (or Turkey)
– 2 tablespoons Extra Virgin Olive Oil
– 1/4 cup Yellow/Brown Onion, diced
– 1 stalk Celery, diced
– 2 cloves Fresh Garlic, minced
– 6 oz Cremini Mushrooms (sliced, optional)
– 28 oz Crushed Tomatoes
– 15 oz Tomato Sauce
– 6 oz Tomato Paste
– 3/4 cup Beef Broth
– 1/2 cup Red Wine (Cabernet, Shaoxing or beef stock)
– 2 tablespoons Worcestershire Sauce
– 2 teaspoons Dried Basil
– 1 teaspoon Dried Oregano
– 2 teaspoons Dried Parsley Flakes
– 1 ounce Carrot (grated (helps with acidity)
– 1 teaspoon Sea Salt (or to taste)
– 1/4 teaspoon Freshly Ground Black Pepper (or to taste)
– 1 inch Parmesan Rind (or Asiago Rind (optional)
– 2 Bay Leaves
– 1 tablespoon Premium Fish Sauce

Prep Time: 30 min
Cook Time: 10 min
Total Time: 40 min