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Over medium-high heat, heat olive oil in a large 12-inch skillet.
Add beef crumbles, leaving space between them, and sear on the bottom for three minutes, or until golden brown.
Then, begin crumbling the beef and continue cooking, tossing and crumbling regularly, for about 3 minutes more, or until the beef is well cooked.
Place meat on a large paper towel-lined platter, and leave 1 tablespoon of rendered grease in the pan (or add 1 Tbsp olive oil).
Reduce the heat to medium and sauté the onion for four minutes. Add garlic and cook for an additional minute.
Stir in crushed tomatoes, water, tomatoes paste, cooked beef, basil, and oregano. Season with salt and pepper to taste.
Bring to a gentle boil, then decrease the heat to low, cover, and simmer for 15 to 20 minutes, or until the onions are soft. ** As necessary, thin with a bit more water (or thicken with a little more tomato paste as needed).
Stir in parmesan. Serve warm with prepared spaghetti and sprinkle with more Parmesan cheese and chopped parsley.