Oregano and crumbled feta elevate this Greek-inspired meat sauce to another culinary level. Serve with toasted pita instead of garlic bread if desired.
Recipe tags: beef base, easy difficulty, main, beef, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | spaghetti |
| ¼ cup | olive oil, divided |
| 1 | onion, diced |
| 1 lb | lean ground beef |
| 3 cloves | garlic, minced |
| 1 tbsp | dried oregano, divided |
| 1 can (28oz) | diced tomatoes (with juice) |
| 2 tbsp | Better Than Bouillon® Roasted Beef Base |
| ⅓ cup | sliced pitted kalamata olives |
| ⅓ cup | diced cucumber |
| ⅓ cup | finely crumbled feta cheese |
| 1 tbsp | finely chopped fresh parsley |
Directions
Cook spaghetti according to package directions. Drain.
In large skillet set over medium-high heat, heat 2 Tbsp oil. Cook onion, beef, garlic and half the oregano, stirring occasionally, for 5 to 8 minutes or until starting to brown.
Stir in tomatoes and Roasted Beef Base; bring to a boil. Reduce heat to medium. Cook, stirring occasionally, for 10 to 15 minutes or until beef is cooked through and sauce has thickened slightly.
Toss spaghetti with sauce. Drizzle with remaining oil, sprinkle with olives, cucumber, feta, parsley, and remaining oregano before serving.
Tip: Add pinch of ground cinnamon to sauce with the tomatoes in Step 2 and finish with a little fresh dill if desired.