Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 24 oz high-quality jarred marinara sauce
  • 3 cups low-sodium beef broth
  • 12 oz dry spaghetti
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper
  • 0.5 cup freshly grated Parmesan cheese
  • 5 leaves fresh basil, for garnish

Instructions:

  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook undisturbed for 3 minutes to develop a mahogany-colored crust. Break into small crumbles and drain excess fat, leaving approximately 1 tablespoon in the pot.
  2. Lower heat to medium and stir in the diced onions. Sauté until translucent, then add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the jarred marinara sauce, beef broth, dried oregano, and crushed red pepper. Bring the liquid to a gentle boil.
  4. Add the dry spaghetti to the pot. Use kitchen tongs to submerge the noodles and separate the strands as they soften to prevent sticking.
  5. Reduce heat to low and simmer, stirring occasionally, for about 10-12 minutes or until the pasta is al dente and the sauce has thickened into a velvety emulsion.
  6. Stir in the freshly grated Parmesan cheese. Garnish with fresh basil leaves before serving.