Heat stockpot over medium heat until hot. Add Ground Beef, onion and garlic; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
Stir in tomato sauce, diced tomatoes, tomato paste and crushed red pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat; stir in basil, if desired.
Cooking Tip: Two cans (8 ounces each) tomato sauce may be substituted for one can (15 ounces).
Serve sauce over pasta; garnish with basil and Parmesan, if desired.
Cooking Tip: Italian-Style Beef Sausage Variation: Prepare Italian-Style Beef Sausage by combining 1 pound Ground Beef (93% lean or leaner) with 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Proceed as directed in step 1.
Nutrition information per serving: 290 Calories; 72 Calories from fat; 8g Total Fat (3.5 g Saturated Fat; 0 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 84 mg Cholesterol; 700 mg Sodium; 25 g Total Carbohydrate; 3 g Dietary Fiber; 31 g Protein; 5 mg Iron; 1172 mg Potassium; 1.7 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 6.8 mg Zinc; 23.6 mcg Selenium; 112.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Niacin.