Ingredients
The following ingredients have 4 Servings
- 1 lb lean ground meat (beef, pork, turkey or chicken)
- 10 ounces pasta (penne, rotini, rigatoni, spaghetti)
- 3 tablespoons olive oil (divided)
- 1 medium onion (chopped)
- 1 carrot (chopped)
- 1 stalk celery (chopped)
- 4 to 5 cloves garlic (very finely chopped)
- 1/2 teaspoon dried oregano
- 2 cups diced tomatoes
- Salt and freshly ground black pepper
- Parmigiana-Reggiano for grating
Instruction
- Put a large pot of salted water on to boil for the pasta.
- Heat 1 tablespoon of the olive oil in a heavy skillet over medium-high heat. Add the ground meat and sauté, breaking up any clumps with a spatula, until cooked through and lightly browned. Transfer to a paper-towel lined plate and set aside.
- Add the remaining 2 tablespoons of olive oil to the skillet and reduce the heat to medium. Add the onion, carrot and celery and sauté until softened, 6 minutes. Add the garlic and continue cooking until fragrant, 2 minutes more. Add the oregano and tomatoes and season to taste with salt and pepper. Return the meat to the pan and simmer gently for 12 to 15 minutes.
- While the sauce simmers, cook and drain the pasta according to the package directions.
- To serve, plate a portion of pasta and top with the meat sauce and some grated cheese.