1/2 cup Parmesan cheese, freshly grated, plus more for serving
1/4 cup fresh parsley, chopped, plus more for serving
Kosher salt and freshly ground black pepper, to taste
PREPARATION:
Heat the olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Stir in tomato paste and cook another minute, then add the beef and season with salt and pepper. Cook until browned, about 5 minutes.
Add tomatoes, Italian seasoning, pasta, and 3 cups of water. Stir everything to make sure that the pasta is covered in liquid.
Bring to a boil and stir frequently to keep pasta from sticking. Cook until pasta is al dente and sauce has thickened, 10-12 minutes.
Stir in Parmesan and parsley and season with salt and pepper as needed.
Serve with additional Parmesan and parsley, and enjoy!