Heat a deep skillet or heavy-bottomed pot over medium high heat. Go once around the pan with a slow stream of extra virgin olive oil. Add crushed pepper flakes and infuse oil 10 seconds. Add beef, onions, garlic, and seasonings. Brown meat for 5 minutes; add mushrooms and cook 5 minutes more. Add wine and reduce 1 minute. Add broth and tomatoes to sauce and reduce heat to low. Simmer 5 to 10 minutes to combine flavors. Toss pasta with half of the sauce and serve with extra sauce for topping. Pass grated Parmesan or Romano and warm crusty bread at the table.
Beef broths and stocks now come in resealable paper containers found in the soup aisle. The paper containers make storage of remaining product easy; keep some on hand in your refrigerator. Depending on your brand, one large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar-free.
Recipe courtesy of Rachael Ray