Ingredients:
- 1 lb Ground Beef
- 10 oz Spaghetti
- 1 8-Ounce Can Tomato Sauce
- 6 oz Brussels Sprouts, halved
- 3-4 cloves Garlic, minced
- 2 Carrots, peeled and diced
- 1 Yellow Onion, diced
- 1/2 bunch Parsley, chopped
- 2 sprigs Rosemary, stemmed and chopped
- 2 Tbsps olive oil
- 1/4 cup Grated Pecorino Cheese
- 1/2 jar Tomato Pesto by Freak Flag Foods (*omit if unavailable and substitute 1/2 cup water)
Directions:
1. Bring a large pot of water to a boil. Salt the water and cook spaghetti according to package directions. Reserve 3/4 cup of pasta water.
2. In a large pan, heat olive oil over medium-high heat. Add the garlic, carrots, onion, Brussels sprouts, and rosemary; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.
3. Add the tomato sauce and tomato pesto to the pan of vegetables and ground beef; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pan, 7 to 9 minutes, or until the sauce has thickened.
4. To the pan of sauce, add the cooked pasta and 1/2 cup of the reserved pasta cooking water; season with salt and pepper. Cook on medium stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)
5. To serve, garnish with parsley and cheese. Enjoy!
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