Red Meat Allergy Friendly Spaghetti with Tomato Meat Sauce
Total time50 min
Prep time15 min
Cook time35 min
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free spaghetti
- salt
For the sauce
- 2 tbsp garlic-infused oil
- ½ cup scallion greens, thinly sliced
- 1 lb ground beef (85% lean)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 1 tsp dried oregano
- ½ tsp dried basil
- ¼ tsp red pepper flakes
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- ½ cup chicken broth
- salt and pepper
For serving
- ¼ cup fresh parsley, roughly chopped (optional)
- ¼ cup parmesan cheese, finely grated (optional)
Can be omittedparmesan cheese
Instructions
- 1
Bring a large pot of generously salted water to a boil over high heat.
- 2
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion greens and cook, stirring occasionally, until softened and fragrant, about 2 minutes.
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