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In a large frying pan, heat olive oil on medium heat. Add onions and cook until translucent, roughly 10 minutes.
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Add carrots and garlic and cook for a few minutes.
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Increase heat to high and add beef. Brown for a few minutes without cooking completely.
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Add peppers, canned tomatoes, tomato paste, white wine, salt and pepper.
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Lower heat to simmer and cook sauce for another 10 minutes or until cooked though.
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Taste for seasoning one last time.
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Use a fork to scrape spaghetti strands from squash and place on serving platter or individual bowls.
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Top with beef sauce and garnish with fresh basil.
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Eat and enjoy!