Ingredients:

  • 450g Ground Beef
  • 1.4L Beef Broth
  • 225g Spaghetti
  • 2 tbsp Worcestershire sauce
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 1 tbsp sugar
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat olive oil in a Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain off excess fat, leaving about one tablespoon in the pot.
  2. Lower the heat to medium. Stir in the diced onions and cook until translucent, about 5 minutes. Add the minced garlic and sauté for another 60 seconds until fragrant.
  3. Pour in the crushed tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir in the Italian seasoning, salt, pepper, cayenne, and sugar. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Increase heat slightly to return to a simmer. Stir in the broken spaghetti pieces. Cook for 8–10 minutes, stirring occasionally, and remove from heat the moment the pasta is al dente.