Description
An easy weekday recipe—it only requires one pot!
Ingredients
- 2 Tablespoons Olive Oil
- ⅔ cups Chopped Yellow Onion
- ½ cups Chopped Carrots
- ½ cups Chopped Celery
- 1 teaspoon Kosher Salt
- 1 pound Ground Beef
- ¼ cups Tomato Paste
- 28 ounces, weight Canned Whole Peeled Plum Tomatoes
- 32 ounces, fluid Beef Broth
- 1 teaspoon Red Chili Pepper Flakes
- 1 pound Spaghetti
- ¼ cups Finely Chopped Italian Parsley
- ¼ cups Finely Chopped Italian Basil Leaves
- ¼ cups Shaved Parmesan Cheese
Preparation
In a large saucepan, heat olive oil over medium-high heat. Cook onions, carrots, celery, and salt in oil until softened. Add beef. Stir frequently, until browned. Drain excess fat from beef, if desired. Stir in tomato paste, canned tomatoes (yep, dump the whole thing in), broth, and red pepper flakes. Bring pot to a simmer.
Break spaghetti in half, and add to the saucepan. Make sure it is completely immersed in the liquid. Reduce heat to medium-low. Cook 13–15 minutes or until pasta is soft.
Sprinkle with parsley and basil, and desired amount of cheese.
