Ingredients

1 pound lean ground beef (90/10 recommended)

1 large onion, finely chopped

2 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

1 cup beef broth

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper to taste

1 pound pasta of your choice (whole wheat or lentil pasta recommended)

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

1 cup frozen peas (optional)

1/4 cup chopped fresh parsley (optional)

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 8–10 minutes. Drain excess grease.

Step 2: Add chopped onion and cook until softened, about 5 minutes, stirring frequently.

Step 3: Add minced garlic and cook for 1 minute until fragrant.

Step 4: Pour in crushed tomatoes, tomato sauce, and beef broth. Stir well to combine.

Step 5: Add oregano, basil, thyme, and red pepper flakes if using. Season with salt and black pepper to taste.

Step 6: Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes, stirring occasionally. Add more broth if the sauce becomes too thick.

Step 7: While the sauce simmers, cook pasta according to package directions, adding a pinch of salt to the boiling water.

Step 8: Drain pasta when cooked al dente.

Step 9: Stir frozen peas into the sauce and cook for a few more minutes until heated through.

Step 10: Add cooked pasta to the sauce and toss well to coat.

Step 11: Serve immediately, topped with grated Parmesan cheese and fresh parsley if desired. Add extra red pepper flakes for more heat.

Tips & Variations

For added fiber and nutrients, swap regular pasta for whole wheat or lentil pasta.

If you prefer a spicier sauce, increase the amount of red pepper flakes gradually to your taste.

To boost vegetable content, add chopped bell peppers or mushrooms when cooking the onions.

Using fresh herbs instead of dried can impart a brighter flavor; add them toward the end of cooking.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey is a leaner alternative and works well in this recipe. Cooking times remain similar, but make sure it’s cooked through and browned for best flavor.

What’s the best pasta to use for this dish?

Any pasta will work, but whole wheat or lentil pasta adds extra protein and fiber, making the dish even healthier. Choose short shapes like penne or rigatoni for easy mixing with the sauce.