- 2 tablespoons extra virgin olive oil
- 1 onion (medium, chopped fine)
- 1 green bell pepper (medium, chopped)
- 1 pound lean ground beef
- 1/4 cup tomato paste
- 1 tablespoon worcestershire
- 4 garlic cloves (minced)
- 1 teaspoon dried oregano
- 1 pinch red pepper flakes
- 56 ounces crushed tomatoes
- 14 1/2 ounces low sodium chicken broth (or beef broth)
- 1 teaspoon salt
- 3 cups water
- 1 pound spaghetti (broken in half)
- 1 cup grated parmesan cheese (freshly)
- 1/3 cup fresh basil (minced, one .66 oz pkg.)
- Heat oil in a large soup pot or Dutch oven over medium-high heat until the oil is shimmering, add the onion and bell pepper. Saute until the vegetables start to brown around the edges, about 5 minutes. Add the ground beef, cook, breaking the meat up with a wooden spoon until the meat completely looses it's raw color, about another 5 minutes.
- Add the tomato paste, Worcestershire, garlic, oregano and red pepper flakes. Cook, stirring constantly until the tomato paste is evenly dispersed into the meat, continue to cook, stirring constantly, until the bottom of the pot starts to turn brown, about 3-4 minutes total.
- Add the canned tomatoes and broth. Bring to a simmer, cover and reduce heat to medium-low. Simmer sauce for 15 minutes. Add the water and salt, return to a simmer and add the spaghetti. Cover the pot and simmer the spaghetti and sauce, stirring thoroughly every few minutes, adjusting the heat as necessary to maintain a lively simmer, about 20 minutes, or until the pasta is tender to your liking. Off heat, add the grated Parmesan and basil.
PER SERVING *
|Calories530Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.