Ingredients
Scale
- 400g (14 oz) spaghetti
- 1 lb ground beef or turkey
- 1 can (14 oz) crushed tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 2 cups beef or vegetable broth
Instructions
- Gather all ingredients before starting and dice the onion and mince the garlic.
- In a large deep skillet or saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent and fragrant, about 2-3 minutes.
- Add ground beef or turkey to the pan, cook until browned all over, breaking it apart with a wooden spoon. Season with salt and pepper.
- Stir in crushed tomatoes, oregano, basil, and red pepper flakes. Simmer for a couple of minutes to blend flavors.
- Pour in spaghetti and broth, stir well to submerge the pasta. Bring to a boil.
- Reduce heat to low, cover, and simmer for 10-12 minutes until pasta is al dente and sauce thickens, stirring occasionally.
- Adjust seasoning to taste. Top with grated Parmesan or chopped parsley if desired. Serve warm.
Notes
- Use gluten-free pasta to make this recipe suitable for gluten-free diets.
- Adding vegetables like bell peppers, zucchini, or mushrooms enhances nutrition and flavor.
- Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 plate (about 1⅓ cups)
- Calories: 560 Kcal
- Sugar: 9g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 73g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 80mg