easy homemade beef pasta sauce
- 1 pound Ground Beef (93% lean or leaner)
- 1 medium yellow onion, chopped
- 1 tablespoon minced garlic
- 1 can (15 ounces) no salt added or regular tomato sauce
- 1 can (6 ounces) tomato paste
- 1 teaspoon crushed red pepper
- Thinly sliced fresh basil (optional()
- Serving Suggestions: Hot cooked pasta, grated Parmesan
Heat stockpot over medium heat until hot. Add Ground Beef, onion and garlic; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally.
Stir in tomato sauce, diced tomatoes, tomato paste and crushed red pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat; season with salt and stir in basil, if desired.
Serve over pasta and sprinkle with cheese, if desired.
Italian-Style Beef Sausage Variation: Prepare Italian-Style Beef Sausage by combining 1 pound Ground Beef (93% lean or leaner) with 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Proceed as directed in step 1.
Test Kitchen Tips: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
Nutrition information per serving not including Servings Suggestion: 299 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 516 mg sodium; 26 g carbohydrate; 4.8 g fiber; 27 g protein; 6.2 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 5.4 mg iron; 18.5 mcg selenium; 6.0 mg zinc; 80.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.