• 1 lb ground beef;
• 2 tbsp cooking fat;
• 1/4 cup chopped bacon;
• 1 large onion, chopped and diced;
• 3 cloves garlic, minced;
• 3 carrots, diced;
• 2 celery sticks, diced;
• 2 tsp dried oregano;
• 2 tbsp tomato paste;
• 1 bay leaf;
• The equivalent of 2 cans whole meaty tomatoes;
• 4 medium spaghetti squashes;
• Sea salt and freshly ground black pepper to taste;
1 Heat a large dutch oven or pot and add the cooking fat. Cook the ground beef and bacon for about 5 minutes.
2 Remove the meat with a slotted spoon and set aside.
3 Use the same dutch oven or pot to cook the other ingredients (carrots, celery, onion, garlic and oregano). Cook the vegetables on a medium heat until soft.
4 Add the tomatoes, tomato paste, ground beef, bacon and bay leaf.
5 Season to taste with salt and pepper. You can also add some chili or hot pepper flakes for more heat.
6 Bring to a boil and then reduce to a simmer and simmer for about 45 minutes.
7 In the mean time, heat your oven to 350 F.
8 Cut your spaghetti squashes in half length-wise, remove and discard the seeds.
9 Place the halves cut side down on a baking sheet and place in the oven for about 28 to 35 minutes. Check on them at around 25 minutes with a fork. It should easily break into strands to form “spaghettis”. Make sure not to overcook them because they will become mushy and won’t make “spaghettis”.
10 You can now pour a generous amount of the sauce directly on the squashes halves so that it forms its own bowl or you can break the squashes in strands yourself and serve on a plate with the sauce.