Spaghetti Ragu With Fresh Basil
Ingredients
- 2 tablespoons olive oil
- 2 medium onions diced (about 3 cups)
- 2 medium carrots diced (about 1 cup)
- 1 teaspoon salt
- 1 lb lean at least 80% ground beef
- ¼ cup canned tomato paste
- 1 can 28 oz fire-roasted diced tomatoes, undrained
- 1 carton 32 oz beef broth
- 2 teaspoons dried Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 1 lb uncooked spaghetti
- ½ cup shredded Parmesan cheese 2 oz
- ¼ cup thinly sliced fresh basil leaves
Instructions
- In Dutch oven or large saucepan, 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, Italian seasoning, and red pepper; heat to simmering.
- Break spaghetti in half, then thoroughly rinse under cold water.
- Tuck spaghetti into simmering liquid, covering completely.
- Reduce heat to medium-low; cook 13 to 15 minutes or until spaghetti is tender and sauce is reduced slightly.
- Top with Parmesan cheese and basil.
Notes & Wine Advice
Quick Variation: Mix up this dish with different shapes of pasta, like penne or fusilli. Healthy twist : For an extra veggie boost, stir in a couple of cups of spinach or baby kale just before serving.
Nutrition values
Calories: 630 kcal