Ingredients

• 1 tbsp oil
• 1 yellow onion, diced
• 2 celery ribs, diced
• 2 carrots, peeled and diced
• 1 garlic clove, minced
• 1 lb lean ground beef
• 1 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1 tsp fresh thyme leaves
• 3 cups beef broth
• 2 cups tomato sauce
• 1 lb dried spaghetti
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Preparation

In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the onion, celery, and carrot and cook, stirring, until they begin to soften, 4 minutes. Add the garlic and cook, stirring, for an additional 30 seconds. Add the ground beef and cook, breaking it up with the side of a spoon, until it is no longer pink, about 6 minutes. Season it with salt and pepper.
Stir in the tomato paste, Italian seasoning, and fresh thyme and cook for another minute. Add the beef broth, tomato sauce, and spaghetti. Bring the mixture to a boil, then reduce the heat to medium, cover, and cook, stirring every 1 to 2 minutes, until the pasta is tender and the liquid has almost been completely absorbed, about 12 to 14 minutes. Stir in the Parmesan cheese.
Serve immediately topped with the fresh parsley or store it in the refrigerator for up to 3 days. For best results, add another splash of beef broth when reheating the pasta.