📖 Instructions

1. Prep the veggies: Start by chopping one medium onion, one bell pepper (any color), and two cloves of garlic. Don’t worry about being perfect; rustic is charming!
2. Brown the meat: In a large skillet (cast iron works great!), heat one tablespoon of olive oil over medium-high heat. Add one pound of ground beef (or chicken, turkey, whatever you like!) and cook until browned, breaking it up with a spoon as you go. Drain off any excess fat. Nobody likes greasy food!
3. Sauté the veggies: Add the chopped onion, bell pepper, and garlic to the skillet with the cooked meat. Cook for about 5-7 minutes, or until the vegetables are tender. Your kitchen should be smelling pretty darn good right about now.
4. Add the sauce: Pour in one can (14.5 ounces) of diced tomatoes (undrained) and one can (15 ounces) of tomato sauce. Stir well to combine. I like to add a pinch of sugar at this stage to cut the acidity of the tomatoes. It's a little trick my grandma taught me.
5. Season it up: Add one teaspoon of dried oregano, half a teaspoon of dried basil, a quarter teaspoon of red pepper flakes (if you like a little heat), salt, and pepper to taste. Stir everything together and let it simmer for 10-15 minutes, allowing the flavors to meld. This is where the magic happens!
6. Cook the pasta: While the sauce is simmering, cook one pound of your favorite pasta according to package directions. I usually go for penne or rotini, but anything works. Don't forget to salt the pasta water! It makes a huge difference.
7. Combine and serve: Drain the pasta and add it to the skillet with the sauce. Toss to coat. Serve immediately, garnished with a sprinkle of Parmesan cheese (optional, but highly recommended).
8. Bonus tip: For an extra layer of flavor, try adding a dollop of ricotta cheese on top before serving. Trust me, it's delicious!