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.