One-Pot Pasta Bolognese
2 tablespoons olive oil
2 onions, diced (about 3 cups)
2 carrots, diced (about 1 cup)
1 teaspoon salt
1 lb lean (at least 80%) ground beef
1/4 cup tomato paste
1 can (28 oz) fire roasted diced tomatoes, undrained
1 carton (32 oz) Beef broth
1/2 teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
1 lb uncooked spaghetti
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
1. In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
2. Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
3. Top with Parmesan cheese and basil.
Mix up this dish with different shapes of pasta, like penne or fusilli.
For an extra veggie boost, stir in a couple of cups of spinach or baby kale just before serving.