1 lb lean ground beef
2 Tbsp olive oil
1 cup chopped carrots (2 medium)
1 cup chopped yellow onion (1 small)
2 cloves garlic, minced
Salt and freshly ground black pepper
3 cups low-sodium beef broth
2 (8 oz) cans tomato sauce
1 1/2 (14.5 oz) cans petite diced tomatoes
1 Tbsp Worcestershire sauce
1 Tbsp chopped fresh marjoram (or 1 tsp dried)
2 tsp chopped fresh thyme (or 3/4 tsp dried)
2 bay leaves
1 1/4 cups (5.6 oz) dry small elbow pasta
Fresh chopped parsley and finely grated parmesan cheese, for
Heat 1 Tbsp olive oil in a large pot (I will probably use
non-stick next time so I don't have to stir so much to
prevent noodles from sticking to the bottom) over
medium-high heat. Add carrots and onions and sauté 3
minutes then add garlic and sauté 1 minute longer. Pour
mixture onto a plate.
Heat remaining 1 Tbsp olive oil in pot over medium-high
heat, add beef, season with salt and pepper and cook until
browned. Drain fat from beef.
Return sautéed veggies to pot along with beef broth, tomato
sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves
and season with salt and pepper to taste. Bring to a boil.
Add in pasta and cook, stirring occasionally, until pasta
has cooked through, about 15 minutes.
Remove bay leaves, serve warm garnished with fresh parsley
and parmesan cheese if desired.