Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb ground beef
- ½ cup minced onion
- 2 tablespoons minced garlic (about 6 cloves)
- 28 oz crushed tomatoes (low or no sodium)
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 4 cups low sodium beef broth
- 2 cups water
- 2 cups reginetti pasta or broken lasagna noodles (about 5 oz)
- ¼ cup ricotta cheese (optional, for serving)
- ¼ cup grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium-high. Cook ground beef 10 minutes until browned.
- Add onion and garlic; sauté 2-3 minutes until translucent.
- Add tomatoes, spices, broth, and water. Cover and bring to a boil, stirring occasionally.
- Add pasta and reduce heat to medium. Cook uncovered for half the pasta’s recommended time. Pasta will continue cooking off heat.
- Remove bay leaf, serve in bowls, and top with ricotta and Parmesan.
Notes
- Instant Pot or Crockpot methods are optional; stovetop is recommended for best pasta texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2.5 cups
- Calories: 324
- Sugar: 7 g
- Sodium: 596 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 57 mg