Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 pound spaghetti

  3. 1 pound extra-lean ground beef

  4. 1 teaspoon salt-free garlic and herb seasoning Salt and pepper

  5. 2 (28-ounce) cans diced tomatoes 6-ounce can tomato paste

  6. 1 teaspoon dried oregano

  7. 1/2 teaspoon crushed red pepper flakes

  8. 1/4 cup torn fresh basil leaves

  9. 1/4 cup grated Parmesan

Instructions Jump to Ingredients ↑

  1. Heat oil in a large stock pot or Dutch oven over medium heat. Cook spaghetti according to package directions. In a large bowl, combine beef and garlic and herb seasoning, 1 teaspoon each salt and pepper. Mix well and shape mixture into meatballs (about 16 meatballs). Add meatballs and cook 5 minutes, until golden brown on all sides. Add tomatoes , tomato paste, oregano, and red pepper flakes and bring to a simmer. Simmer 10 minutes, until meatballs are cooked through. Reserve 1 1/2 cups sauce for another meal. Remove from heat and stir in basil. Serve sauce over spaghetti. Top with Parmesan just before serving.


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