Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp olive oil
  • 1 lb 85% lean ground beef
  • Salt and freshly ground black pepper
  • 1 small yellow onion, (finely chopped (1 cup))
  • 3 garlic cloves, (minced (1 Tbsp))
  • 1 (28 oz) can crushed tomatoes ((recommend Hunt's for best flavor and consistency))
  • 3/4 cup chicken broth or water, (then more as needed)
  • 2 1/2 Tbsp tomato paste
  • 1/4 cup (packed) chopped fresh basil*
  • 3/4 tsp dried oregano
  • 1/4 cup finely shredded parmesan, (plus more for serving)
  • Chopped fresh parsley, (for garnish (optional))

Instruction

  • Heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
  • Add beef in crumbles, leaving space between them, and let sear on bottom until golden brown, about 3 minutes. 
  • Then start crumbling beef and continue to cook, tossing and crumbling occasionally until fully cooked through, about 3 minutes longer.
  • Transfer beef to a large plate lined with paper towels, leave 1 Tbsp rendered fat in skillet (or add 1 Tbsp olive oil).
  • Reduce skillet heat to medium, add onion and saute 4 minutes. Add garlic saute 1 minute longer.
  • Stir in crushed tomatoes, water, tomatoes paste, cooked beef, basil and oregano. Season with salt and pepper to taste. 
  • Bring to a light boil then reduce heat to low, cover and simmer until onions are tender, about 15 - 20 minutes.** Thin with a little more water as needed (or thicken with a little more tomato paste as needed).
  • Stir in parmesan. Serve warm with cooked spaghetti, garnish with more parmesan and parsley.