Ingredients
2
tablespoons olive oil
2
onions, diced (about 3 cups)
2
carrots, diced (about 1 cup)
1
teaspoon salt
1
lb lean (at least 80%) ground beef
1/4
cup canned Muir Glen™ organic tomato paste
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
carton (32 oz) Progresso™ beef broth
1/2
teaspoon crushed red pepper flakes
2
teaspoons Italian seasoning
1
lb uncooked spaghetti
1/2
cup shredded Parmesan cheese
1/4
cup thinly sliced fresh basil leaves
Preparation
In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
Top with Parmesan cheese and basil.
