Meaty Spaghetti Soup

Meaty Spaghetti Soup (Adapted from Canadian Living)

16 ounces lean ground sirloin
1 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
6 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper sauce
5 tablespoons tomato paste
28 ounce can fire-roasted diced tomatoes
2 1/2 cups beef broth
1 cup water
2 teaspoons wine vinegar
1/2 teaspoon granulated sugar
4 ounces broken strands of whole-wheat spaghetti
1 ounce fresh grated Parmesan cheese

In a large Dutch oven over medium-high, add beef and cook, stirring to crumble, until browned, about 8 minutes. Stir in onion, carrots, celery, garlic, oregano, salt, pepper and cayenne pepper pepper sauce - cook until the onion has softened, about 5 to 7 minutes.

Stir in tomato paste and cook, stirring, for 1 to 2 minutes. Stir in tomatoes, beef broth, water, vinegar and sugar - bring mixture to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 30 minutes. Stir in pasta, remove from the heat and let stand until the pasta is al dente, about 10 to 12 minutes. Serving each with a sprinkling of the Parmesan cheese.

Makes about 4 to 6 servings.

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