Ingredients
Scale
- 2 tablespoons olive oil, extra virgin
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef or turkey, lean
- 28 ounces canned crushed tomatoes
- 1 cup low-sodium vegetable broth
- 1 tablespoon Italian seasoning
- 1 cup ditalini pasta
- fresh basil leaves, for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add one finely chopped onion and sauté until translucent, about 5 minutes.
- Toss in 2 minced garlic cloves and cook until fragrant, approximately another minute.
- Add 1 pound of ground beef or turkey to the skillet.
- Break it apart with a wooden spoon while cooking until browned evenly, about 7-10 minutes.
- Drain any excess fat if necessary.
- Stir in one 28-ounce can of crushed tomatoes along with one cup of low-sodium vegetable broth.
- Sprinkle in 1 tablespoon of Italian seasoning, stirring well to combine all ingredients.
- Once your sauce is bubbling gently, add 1 cup of ditalini pasta directly into the sauce mixture.
- Reduce heat to low and cover; let simmer according to pasta package instructions until al dente—usually around 10 minutes.
- After cooking, if your sauce seems too thick, add more vegetable broth until you reach desired consistency.
- Give everything a good stir.
- Remove from heat and let rest for about five minutes.
- Garnish with freshly torn basil leaves before serving warm in bowls.
Notes
Store leftovers in an airtight container for freshness.
Reheat gently on low heat, stirring occasionally.
Serve with grated parmesan cheese on top.
Use fresh herbs for enhanced flavor!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg