Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup low-sodium beef broth
  • 1 tsp granulated sugar
  • 12 oz macaroni or penne pasta
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat 1 tbsp olive oil in a deep large skillet or Dutch oven over medium-high heat.
  2. Add 1 lb lean ground beef and press it flat; cook undisturbed for 3-4 minutes until a dark golden crust forms, then break the meat apart and cook until browned and it reaches a safe internal temperature of 160°F (71°C).
  3. Add 1 finely diced yellow onion to the skillet and sauté for 3 minutes until translucent.
  4. Stir in 3 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 60 seconds until fragrant.
  5. Stir in 2 tbsp tomato paste and cook for 2 minutes to toast the paste.
  6. Pour in 15 oz crushed tomatoes, 1/2 cup low-sodium beef broth, and 1 tsp granulated sugar; reduce heat to medium-low and simmer for 10 minutes until the sauce thickens.
  7. While the sauce simmers, boil 12 oz macaroni or penne pasta in salted water until al dente.
  8. Drain the pasta, reserving 1/4 cup of the pasta water.
  9. Toss the cooked noodles into the skillet with the beef sauce; if the sauce is too thick, stir in the reserved pasta water.
  10. Stir in 1/2 cup grated Parmesan cheese until melted and velvety, then garnish with 2 tbsp chopped fresh parsley.