Ingredients
- 8-10 oz package of spaghetti (*you CAN use gluten free pasta, it just takes about 10 min longer for the liquid to absorb)
- 3 cups chicken or beef broth (I used @belcampomeatco bone broth)
- 1 28 oz can diced tomatoes
- 1 lb ground beef
- 4 cloves garlic, mashed
- ½ onion, diced
- 2 carrots, diced
- 2 tbsp Italian seasoning
- 1 tsp sea salt
- ½ tsp ground black pepper
- 2 tbsp olive oil or avocado oil
Instructions
- In a dutch oven or large pot, add the oil and turn on stove to medium heat.
- Once hot, add the onions, carrots, and garlic. Stir for about 3-4 minutes.
- Next add the ground beef, and season with the salt and pepper.
- Once the meat is almost cooked through, add the bone broth, diced tomatoes, dry spaghetti (you can break it in half if easier), and Italian seasoning.
- Bring to a light simmer, then cover and turn heat to low.
- After about 12-14 minutes, remove the lid and stir the pasta. At this point, it should be al dente.
- Return the lid, and cook for another 8 minutes.
- Remove from heat and let sit for 10 minutes, so that the liquid absorbs. If you are using gluten free pasta, give it an additional 10 minutes for the liquid to absorb (20 minutes total).
- Adjust seasonings to taste and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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