Servings: 6 servings 1 Tbsp olive oil 1 lb lean ground beef 90/10 1 medium onion, finely chopped 1 carrot, grated 1 celery stick, finely chopped 3 garlic cloves, minced 2 tsp fine sea salt, or to taste 1 tsp dried oregano leaves 1/2 tsp freshly ground black pepper, or to taste 1/4 tsp granulated sugar, or more to taste 28 oz crushed tomatoes 2 Tbsp tomato paste 1 Tbsp Worcestershire sauce 2 cups chicken stock 1 cup water plus more as needed for cooking 2 cups macaroni pasta, 10 oz, or any small pasta you prefer 1/4 cup parmesan cheese, freshly grated, plus more to serve
Set a heavy pot or 5 1/2 Qt Dutch oven over medium/high heat and add 1 Tbsp olive oil. Add ground beef to the hot pot and break it up with a spatula for 1 minute.
Add carrot, onion, celery and garlic and stir until vegetables are softened, 5 minutes. Season with salt, oregano, pepper and sugar and stir to combine.
Add crushed tomatoes, tomato paste, Worcestershire sauce, chicken stock and water. Bring to a boil then reduce heat to a simmer, cover and cook for 20 minutes.
Add macaroni and stir to combine. Reduce heat to a simmer, cover and cook 20 minutes, stirring occasionally, especially towards the beginning of cooking pasts so it doesn’t settle and get stuck to the bottom of the pot.
Add more hot water 1/4 cup at a time or as needed if the mixture seems dry. It should remain very moist and saucy. Stir in parmesan cheese and season with salt and pepper to taste if needed. Serve with more parmesan.