Total time: Just over 45 minutes
Source: Revolutionary Recipes
We got home later than anticipated from an AZ Opera event and I was really panicked that this recipe was going to take longer than expected, but I put water on to boil a few minutes into working on the recipe and the sauce was done before the pasta. This was so easy and so delicious. It really does almost taste like a meat sauce without it being so rich and fatty. Nice and simple and makes a ton of food. This one is a winner in my book.
Also, because I was in a rush I got about 3/4 of the way through the recipe before I realized I was supposed to use a Dutch oven, not a skillet. It did all fit in a 12-inch Lodge cast iron pan, but I had to be careful about stirring once the crushed tomatoes and broth were in there.