Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb ButcherBox Ground Beef
- ½ cup minced onion
- 2 tablespoons minced garlic (about 6 garlic cloves)
- 28 oz crushed tomatoes (low or no sodium)
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 4 cups low sodium beef broth
- 2 cups water
- 2 cups reginetti pasta or broken lasagna noodles (about 5 oz)
- ¼ cup ricotta cheese (optional, for serving)
- ¼ cup grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium-high heat for 3 minutes.
- Add ground beef and cook for 10 minutes until browned.
- Add onion and garlic. Sauté for 2-3 minutes until translucent.
- Add tomatoes, spices, broth, and water. Stir, cover, and bring to a boil.
- Once boiling, add pasta. Reduce heat to medium and cook uncovered for half the recommended pasta cook time.
- Remove from heat and let sit uncovered for 5 minutes.
- Discard bay leaf. Serve topped with Parmesan and ricotta.
Notes
- Undercook pasta slightly to avoid mushiness.
- For dairy-free, omit ricotta and Parmesan.
- For gluten-free, use gluten-free pasta.
- Store leftovers in an airtight container for up to 3 days.
- Reheat on the stove with extra broth if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg