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Heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
Add beef in crumbles, leaving space between them, and let sear on bottom until golden brown, about 3 minutes.
Then start crumbling beef and continue to cook, tossing and crumbling occasionally until fully cooked through, about 3 minutes longer.
Transfer beef to a large plate lined with paper towels, leave 1 Tbsp rendered fat in skillet (or add 1 Tbsp olive oil).
Reduce skillet heat to medium, add onion and saute 4 minutes. Add garlic saute 1 minute longer.
Stir in crushed tomatoes, water, tomatoes paste, cooked beef, basil and oregano. Season with salt and pepper to taste.
Bring to a light boil then reduce heat to low, cover and simmer until onions are tender, about 15 - 20 minutes.** Thin with a little more water as needed (or thicken with a little more tomato paste as needed).
Stir in parmesan. Serve warm with cooked spaghetti, garnish with more parmesan and parsley.