Ground beef spaghetti cooks the beef once, then builds a simple tomato sauce in the same pan. The beef browns quickly before simmering with tomatoes and herbs.
The spaghetti holds the sauce for an easy, familiar dinner.
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1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil and heat until shimmering.
2. Add 1 lb ground beef, patted dry, in a single layer. Cook without stirring for 3-4 minutes until browned on one side. Stir and cook until no pink remains and internal temperature reaches 160°F. Drain excess fat.
3. Add 1 cup diced onion and 3 cloves minced garlic. Cook over medium heat for 4-5 minutes until onions are translucent.
4. Stir in 24 oz canned crushed tomatoes, 1 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Bring to a simmer.
5. Simmer sauce for 10 minutes until slightly thickened and coats the back of a spoon.
6. Meanwhile, cook 12 oz spaghetti according to package instructions until al dente. Drain.
7. Toss cooked spaghetti with sauce in the skillet over low heat to combine.
8. Finish with 2 tbsp chopped fresh basil off heat.
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