Ingredients
- 1 pound lean ground beef
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound pot-sized spaghetti noodles
- 4 cups low-sodium beef stock
- 16 ounces good quality pasta sauce
- Optional: Parmesan cheese, for topping
Instructions
- In a large pot or Dutch oven over medium-high heat, add ground beef and cook until browned, breaking it apart with a spoon.
- Drain excess fat.
- Add chopped onion, garlic, oregano, thyme, salt, and pepper. Cook until fragrant, about 2–3 minutes.
- Add spaghetti noodles, beef stock, and pasta sauce to the pot. Stir and bring to a boil.
- Reduce heat to low and simmer uncovered for 16–18 minutes, stirring occasionally, until noodles are al dente and the sauce has thickened.
- Serve warm, topped with Parmesan cheese if desired.
Notes
- Break spaghetti noodles in half if not using pot-sized pasta.
- Add a pinch of red pepper flakes for a spicy kick.
- Great for meal prep — leftovers reheat well the next day.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American-Italian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg
