• serves 6
• cook time 35 mintues

Ingredients

• 1/4 cup - Basil thinly sliced, fresh
• 32 oz - Beef Broth
• 1 cup - Carrots diced
• 1/2 tsp - Crushed Red Pepper Flakes
• 28 oz - Fire Roasted Diced Tomatoes undrained
• 1 lb - Ground Beef
• 2 tsp - Italian Seasoning
• 2 tbsp - Olive Oil
• 3 cup - Onions diced
• 1/2 cup - Parmesan Cheese shredded
• 1 tsp - Salt
• 1 lb - Spaghetti uncooked
• 1/4 cup - Tomato Paste

Steps

1. In Dutch oven, 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.
2. Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
3. Top with Parmesan cheese and basil.

Tips:

• Mix up this dish with different shapes of pasta, like penne or fusilli.
• For an extra veggie boost, stir in a couple of cups of spinach or baby kale just before serving.

I substituted parsley for basil for the topping.  It was great!

Also, I used 3 beef buillon cubes with 4 cups of water to create the beef broth.

Your Notes: