Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 3 cups low-sodium beef broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz spaghetti noodles, broken in half
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Heat the olive oil over medium-high heat in a large pot. Add the ground beef, breaking it apart with a spoon, and cook until mahogany-colored and no longer pink.
  2. Stir in the diced onion and garlic, sautéing for 3–4 minutes until the onions are translucent and fragrant.
  3. Pour in the crushed tomatoes, broth, oregano, basil, salt, and pepper. Stir well, scraping the bottom of the pot to release the browned bits. Bring to a gentle boil, then reduce heat to a simmer for 5 minutes.
  4. Add the broken spaghetti noodles to the pot, pressing them down until completely submerged. Cover with a tight-fitting lid and simmer for 10–12 minutes, stirring every 3–4 minutes to prevent sticking.
  5. Once the noodles are al dente and the sauce has thickened, remove from heat and stir in the Parmesan cheese and fresh parsley.