Tomato Beef Spaghetti with Broccoli and Parmesan

• lean ground beef20 oz
• whole wheat spaghetti12 oz
• tomato sauce2 can
• broccoli florets12 oz
• onionfinely diced1/2 lb
• grated parmesan2 oz
• cooking oil4 tsp
• red pepper flakes1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion. Bring a large pot of water to a boil and salt it well. Add the whole wheat spaghetti and cook according to the package directions, starting to taste 2 minutes before the stated time, until al dente with a firm center. Reserve a little cooking water, then drain.
2. 2Do not rinse the lean ground beef. Season it with the listed kosher salt and black pepper before it meets heat. Heat the cooking oil in a large skillet over medium-high heat, add the beef, and cook for 5-7 minutes, breaking it into small pieces, until browned and the thickest pieces reach 160°F (71°C). Move the beef to one side of the skillet, then wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the diced onion to the skillet and cook with the beef for 4-5 minutes, until translucent and softened. Stir in the red pepper flakes and cook for 30-60 seconds, until fragrant.
4. 4Add the tomato sauce and broccoli. Simmer for 6-8 minutes, stirring occasionally, until the sauce is bubbling and the broccoli is crisp-tender. Taste the sauce and adjust with kosher salt and black pepper.
5. 5Toss the drained spaghetti into the skillet, adding a small splash of reserved pasta water if needed, until the sauce coats the noodles. Finish with grated parmesan and serve hot.