Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound (450 g) ground beef
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 cup beef broth
- 1 can (14 oz/400 g) crushed tomatoes
- 8 oz (225 g) pasta (penne or rigatoni)
- Salt and pepper to taste
- Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef and cook until browned, breaking it into crumbles.
- Add garlic and onion; sauté until fragrant and translucent.
- Stir in oregano and Italian seasoning, then pour in crushed tomatoes and beef broth. Bring to a simmer.
- Add pasta, loosely cover, and cook until pasta is al dente and sauce has thickened, about 10-12 minutes. Stir occasionally.
- Season with salt and pepper. Serve with parmesan and parsley.
Notes
- You can substitute ground turkey for a lighter option.
- For extra heat, add red pepper flakes to taste.
- If sauce seems thick, splash in more broth a few tablespoons at a time.
- Great for meal prep; refrigerate 3 days or freeze for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
