Directions
- 1Cook ground beef in a large pan over medium heat, breaking into small pieces, until browned, 8-10 minutes.
- 2Drain excess fat from the ground beef.
- 3Dissolve bouillon cubes in hot water.
- 4Add the dissolved bouillon to the meat.
- 5Add tomato sauce, tomato paste, sugar, basil, oregano, garlic powder, salt and pepper to the meat mixture.
- 6Simmer on low for 30 minutes.
- 7A few minutes before the sauce is done, cook spaghetti noodles according to package directions.
- 8Drain spaghetti.
- 9Add spaghetti to the sauce, tossing to coat.
- 10Top with Parmesan cheese.
Ingredients
- 1 pound ground beef, 80 percent lean/20 percent fat
- 2 cups hot water
- 2 cubes beef bouillion, or use 2 cups beef broth and omit hot water
- 1 can (8-ounce) tomato sauce
- 1 can (6-ounce) tomato paste
- 2 teaspoons sugar
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- pinch garlic powder
- salt and pepper, to taste
- 1 package (16-ounce) spaghetti
Equipment
large panmicrowave
Tips
- If using dry herbs, add them at the beginning; add fresh herbs toward the end.
- Add 1 tablespoon of salt to the water before adding the pasta to infuse flavor into the noodles.
- To help balance the acidity in the sauce, add sugar or shredded carrots.
- For a lower carb option, use spaghetti squash or zucchini noodles instead of pasta.
- Gluten-free noodles are also a delicious option.
- To make the sauce ahead, cook it according to directions, cool, and freeze in an airtight container for up to 6 months. Reheat and add to cooked pasta.
- Store leftovers in the fridge for 3-5 days in an airtight container or freeze for up to 3 months.
- For a vegetarian version, omit ground beef, use a tablespoon of olive oil in the pan, and use vegetable broth instead of water and bouillon. Meatballs can be served on the side.
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