Recipe Index

Ingredients

• 8-10 oz package of spaghetti (*you CAN use gluten free pasta, it just takes about 10 min longer for the liquid to absorb)
• 3 cups chicken or beef broth
• 1 28 oz can diced tomatoes
• 1 lb ground beef
• 4 cloves garlic, mashed
• 1/2 onion, diced
• 2 carrots, diced
• 2 tbsp Italian seasoning
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 2 tbsp olive oil or avocado oil

Method

1. Warm the oil in a Dutch oven or large pot over medium heat, then add the onion, carrots and garlic and stir for 3 to 4 minutes.
2. Add the ground beef with the sea salt and black pepper and cook until the meat is almost cooked through.
3. Pour in the broth and diced tomatoes, add the dry spaghetti, breaking it in half if that fits the pot more easily, and stir in the Italian seasoning.
4. Bring the pot to a light simmer, cover it and turn the heat to low.
5. Cook for 12 to 14 minutes, lift the lid and stir the pasta, which should be close to al dente at this point.
6. Cover again and cook for another 8 minutes, then take the pot off the heat and let it sit for 10 minutes so the pasta absorbs the remaining liquid.
7. Taste, adjust the salt and pepper, and twist the spaghetti into bowls with the beef and tomato sauce spooned through it.
8. Note: If using gluten-free pasta, let the covered pot sit for 20 minutes in total so the extra liquid absorbs.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data