Ingredients:

  • 1 lb ground beef
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup beef broth
  • 1 tsp granulated sugar
  • 1 lb penne or rigatoni pasta
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium-high heat in a deep large skillet or Dutch oven. Add the ground beef, breaking it into chunks, and let it sit undisturbed for 3 minutes to develop a mahogany-colored crust before stirring. Cook until no pink remains.
  2. Spoon out excess beef fat, leaving approximately 1 tablespoon in the pan.
  3. Add the diced onion and cook for 4–5 minutes until translucent. Stir in the minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  4. Stir in the tomato paste, coating the meat and onions, and cook for 2 minutes until the paste darkens.
  5. Pour in the beef broth, scraping the bottom of the pan to release the browned bits (fond). Add the crushed tomatoes and granulated sugar.
  6. Reduce heat to medium-low and simmer the sauce gently for 10–12 minutes.
  7. While the sauce simmers, cook the pasta in salted water according to package directions, stopping 1 minute before al dente.
  8. Drain the pasta and toss it into the sauce, adding a splash of pasta water if needed to emulsify. Stir in the grated Parmesan cheese and chopped fresh parsley before serving.