Ingredients

1 tablespoon olive oil
1 pound spaghetti
1 pound extra-lean ground beef
1 teaspoon salt-free garlic and herb seasoning
Salt and pepper
2 (28-ounce) cans diced tomatoes
6-ounce can tomato paste
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/4 cup torn fresh basil leaves
1/4 cup grated Parmesan

Directions

Heat oil in a large stock pot or Dutch oven over medium
heat.

Cook spaghetti according to package directions. In a large bowl, combine beef and garlic and herb seasoning,

1 teaspoon each salt and pepper. Mix well and shape mixture into meatballs (about 16 meatballs). Add
meatballs and cook 5 minutes, until golden brown on all sides. Add tomatoes, tomato paste, oregano, and red
pepper flakes and bring to a simmer. Simmer 10 minutes, until meatballs are cooked through. Reserve 1 1/2
cups sauce for another meal. Remove from heat and stir in basil. Serve sauce over spaghetti. Top with
Parmesan just before serving.