Serves: 6 | Prep: 5 min | Cook: 25-35 min | Ready: 30-40 min
1 lb. lean ground beef
1/2 – 1 c. beef broth, *see notes
2 tsp. Worcestershire Sauce
1 (28 oz.) Contadina Crushed Tomatoes
with Basil, *see notes
1 1/2 T. Tones Italian Spaghetti Blend
salt and pepper to taste
8-10 oz. spaghetti noodles
1-2 T. butter
*Use 1/2 c. broth if ground beef is defrosted. Use 1 c. broth if ground beef is frozen.
*If using canned tomatoes that don’t have basil added, add 1/2 – 1 tsp. dried basil.
Saute ground beef for 2-3 minutes. Add in broth and Worcestershire Sauce and continue to cook until meat turns light brown not charred brown.
Blend in tomatoes and spices. Cover and simmer with bubbles forming on surface for at least 20-30 minutes. During this time stir frequently. If sauce starts to become too thick, add water to achieve desired consistency.
Cook pasta as per package directions; strain when done. Mix pasta with 1-2 T. butter and stir until pasta is evenly coated.
Plate pasta topped with sauce and Parmesan cheese. Serve.