Ingredients:

  • 1 lb lean ground beef
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 16 oz penne or rigatoni pasta
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup reserved pasta water
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 tsp dried parsley

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions.
  2. Before draining the pasta, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
  3. Heat vegetable oil in a skillet over medium-high heat. Add ground beef and cook without stirring for 3 minutes to create a brown sear, then break apart and cook until fully browned.
  4. Stir in the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are translucent.
  5. Add minced garlic and tomato paste to the skillet. Cook for 1 minute until the paste turns a dark brick red.
  6. Stir in crushed tomatoes, oregano, salt, pepper, and the reserved pasta water. Simmer until thickened.
  7. Combine the cooked pasta with the beef and vegetable sauce in a 9x13 inch baking dish.
  8. Top with shredded mozzarella, grated parmesan, and dried parsley. Bake until the cheese is bubbly and browned.