Dairy-Free Spaghetti with Ground Beef
Elevate your weeknight dinner routine with this hearty and flavorful Dairy-Free Spaghetti with Ground Beef! Perfectly al dente spaghetti combines with a robust meat sauce made from lean ground beef, aromatic onions, and garlic, simmered with crushed tomatoes and seasoned with dried herbs like basil and oregano. This recipe is entirely dairy-free, making it a crowd-pleaser for those with dietary restrictions without compromising on taste. With a touch of red pepper flakes for optional heat and a sprinkle of fresh parsley for garnish, this comforting classic is ready in just 45 minutes and serves four. Ideal as a family meal or casual entertaining option, this dish proves simple ingredients can create unforgettable flavors. Pair it with a crisp green salad or steamed vegetables for a wholesome dining experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz spaghetti (dairy-free)
- 1 lb ground beef (lean, 85%-90%)
- 2 tbsp olive oil
- 1 unit onion (medium, finely chopped)
- 4 unit garlic cloves (minced)
- 28 oz crushed tomatoes (canned)
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional, for heat)
- 2 tbsp fresh parsley (chopped, for garnish)
- as needed water (for boiling pasta)
- 1 tbsp salt (for pasta water)
Instructions
Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil over high heat.
Once the water is boiling, add the spaghetti and cook according to the package instructions for al dente texture. Reserve 1/2 cup of pasta water before draining and set the spaghetti aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes, or until fully browned and no pink remains. Drain any excess fat from the pan if necessary.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using). Mix well to combine.
Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.
Taste and adjust the seasoning if needed.
Toss the cooked spaghetti with the sauce until evenly coated.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 10292 mg | 447% | |
| Total Carbohydrate | 173.1 g | 63% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 41.2 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3487 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
