Prep time 5 minutes

Cook time 30 minutes


1 Tbsp. olive oil

1 lb. lean ground beef

1 cup diced onion

1 Tbsp. minced garlic

2 tsp. dried oregano

1 tsp. salt

1 can (28 oz.) Contadina® Crushed Tomatoes

12 oz. uncooked short pasta, such as penne or rotini

1/4 cup thinly sliced fresh basil leaves

Freshly ground black pepper
Grated Parmesan cheese


  1. Heat oil in a Dutch oven over medium-high heat. Add beef, onion, garlic, oregano and salt and cook 6 to 8 minutes until beef is browned.

  2. Add tomatoes and 4 cups water; bring to a boil. Add pasta and simmer on medium heat about 15 minutes, stirring occasionally, until pasta is tender. Season to taste with salt and pepper. Stir in basil and serve topped with Parmesan and more basil, if desired.

TIP:  To enhance the rich beef flavor, use 1 carton (32 oz.) College Inn® Beef Broth instead of water and omit the salt.

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