Ingredients
2 cups beef or chicken broth
1 tsp dried basil
1 lb (450g) ground beef (or ground sausage for added flavor)
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 tbsp tomato paste
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp red pepper flakes (optional, for a bit of heat)
Salt and black pepper, to taste
1 lb (450g) spaghetti, uncooked
Fresh parsley or basil, chopped, for garnish
Parmesan cheese, grated, for serving
Instructions
Brown the Meat
In a large, deep skillet or pan, cook the ground beef over medium heat until browned and cooked through. Break up the meat into small pieces as it cooks. Drain any excess fat if necessary.
Sauté the Aromatics
Add the chopped onion to the pan and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Make the Sauce
Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the dried basil, oregano, thyme, and red pepper flakes, if using. Season with salt and black pepper to taste.
Add the Broth and Spaghetti
Pour in the beef or chicken broth and stir well. Add the uncooked spaghetti, ensuring the noodles are submerged in the sauce. If needed, break the spaghetti in half to fit it in the pan.
Simmer and Cook
Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Cover the pan and cook for 12-15 minutes, stirring occasionally to prevent sticking, until the spaghetti is cooked through and the sauce has thickened. Add a little water if the sauce gets too thick before the pasta is done.
Enjoy.