Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 pound lean ground beef
- 1 yellow onion (finely diced)
- 4 cloves garlic (minced)
- 1 (6-ounce) can tomato paste
- 2 cups low-sodium chicken stock (or vegetable broth)
- 2 (15-ounce) cans crushed tomatoes (or diced tomatoes)
- 1 tablespoon granulated sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef, onions, and garlic, and cook for 6-8 minutes until the beef is no longer pink.
- Add the tomato paste and cook for 1 minute.
- Add the chicken stock, crushed tomatoes, sugar, basil, oregano, salt, and black pepper. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 20-30 minutes.
- Taste and add more salt or black pepper to taste. Serve with your favorite spaghetti, meatballs, and garnish with parmesan cheese. Enjoy!
Notes
- Use low-sodium chicken stock to control salt levels.
- Simmer longer for thicker sauce.
- Store in the fridge for up to 5 days.
- Add sugar to balance acidity if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg