INGREDIENTS 1x2x3x
- 1 lb ground beef
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 can (14.75 oz) beef broth (I use full-salt beef broth for this recipe)
- 1 can (8 oz) tomato sauce w/ garlic, oregano, basil
- 1 can (6 oz) tomato paste w/ italian herbs
- 3 cloves garlic
- 2 teaspoons granulated sugar
- 1 teaspoon Italian Seasoning
- 1 box (16 oz) thin spaghetti noodles
INSTRUCTIONS
- Cook and crumble ground beef, salt, and pepper in a large skillet pan (with high sides on it), over medium-high heat, until no longer pink. Drain.
- Add beef broth, tomato sauce, tomato paste, garlic, sugar, and Italian seasoning. Stir together until mixed well. Bring to a boil. Once boiling reduce heat to LOW and let simmer for 45 minutes.* The sauce will thicken lots & turn a deep dark red color while simmering.
- About 10-15 minutes before the spaghetti sauce is done cook pasta noodles according to package directions. Drain in a colander but do not rinse the noodles.Add the cooked noodles into the spaghetti sauce and mix everything together until all noodles are coated in the sauce. Serve with parmesan cheese if wanted.
NOTES
You can mince & press fresh garlic cloves, use chopped garlic from a jar, or use the garlic paste from the tube. Either one will work just fine. If wanted, you could also use 1 teaspoon of dried garlic powder.This recipe has been tested several times only using the tomato sauce w/ garlic, oregano, basil and the tomato paste w/ italian herbs. If you use regular tomato sauce and tomato paste the flavor will be muted, so you may have to add some additional seasonings (like dried basil, dried oregano). We like the entire 16 oz box of thin spaghetti noodles in this recipe but feel free to use less if you prefer not as much pasta. Anywhere from 12-16 ounces of pasta will be just fine in this recipe.
NUTRITION
Calories: 367kcalCarbohydrates: 50gProtein: 20gFat: 10gSaturated Fat: 4gCholesterol: 39mgSodium: 713mgPotassium: 644mgFiber: 3gSugar: 6gVitamin A: 457IUVitamin C: 7mgCalcium: 41mgIron: 3mg
