Ingredients

• Ground beef: 1 lb (450 g)
• Onion: 1 medium, diced
• Garlic: 3 cloves, minced
• Thyme (dried): 1/2 tsp
• Rosemary (dried): 1/4 tsp
• Chicken broth: 1 cup
• Tomato paste: 2 tbsp
• Fresh tomatoes: 6 medium, peeled and chopped
• Gluten-free spaghetti: 12 oz (340 g)
• Salt: to taste
• Black pepper: to taste

Steps

1. Cook {{gluten-free spaghetti:12 oz}} in boiling water according to package directions; drain and set aside.
2. Blanch {{fresh tomatoes:6 medium}} in boiling water for 30–60 seconds, transfer to cold water, peel, and chop.
3. In a large skillet over medium heat, cook {{ground beef:1 lb}} with {{onion:1 medium, diced}} and {{garlic:3 cloves, minced}} until the beef is browned; drain excess fat if needed.
4. Stir in {{thyme (dried):1/2 tsp}} and {{rosemary (dried):1/4 tsp}}; cook for 30 seconds until fragrant.
5. Add {{tomato paste:2 tbsp}} and cook for 1 minute, stirring to lightly caramelize.
6. Pour in {{chicken broth:1 cup}} and add the chopped {{fresh tomatoes:6 medium}}; stir to combine and bring to a gentle simmer.
7. Simmer for 10–15 minutes to let the flavors meld; season with {{salt:to taste}} and {{black pepper:to taste}}.
8. Toss the sauce with the cooked {{gluten-free spaghetti:12 oz}} or serve the sauce over the pasta.