10-minute fresh tomato bolognese

Ingredients

• 400 g pasta (rigatoni works great)
• 5 large fresh tomatoes, chopped
• Olive oil
• 2+ tbsp water
• 1/2 onion, chopped
• 3 garlic cloves (optional), minced
• 400 g lean ground beef
• Salt, pepper, garlic powder, paprika
• 2 tbsp tomato paste
• 1/2 cup mozzarella
• Parmesan, to taste

Instructions

1. Cook the pasta in salted boiling water until al dente; reserve a splash of the water.
2. Brown the beef in olive oil with the onion, seasoning as it cooks.
3. Add the garlic, then the tomatoes with a couple tablespoons of water and the tomato paste, crushing the tomatoes into a sauce as they soften.
4. Simmer a few minutes until thick and deep red.
5. Toss in the pasta with the mozzarella and a splash of pasta water, and finish with Parmesan.