Loading...

Cook the 8 ounces of pasta in a large pot of salted boiling water until al dente according to package directions. Drain the pasta and set it aside.

While the pasta cooks, add olive oil to a large pan over medium heat. Cut the bottoms off the 6 tomatoes and place them around the edges of the pan. Add the 1 diced yellow onion in the center of the pan. Cover the pan and cook for 8 minutes, or until the tomatoes and onions are softened.

Move the softened onions aside in the pan and add the 1 pound of ground beef to the center. Cook the ground beef, breaking it apart with a spoon, until it is browned.

Carefully peel off the skins from the cooked tomatoes. Then, use a fork or other utensil to crush the tomatoes directly into the pan, mixing them with the beef and onions.

Add the 4 minced garlic cloves, 2 tablespoons tomato paste, 1/2 cup chopped fresh parsley, 1 teaspoon paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon salt, and 1 teaspoon black pepper to the pan. Stir all the ingredients together to combine well.

Stir in the 3/4 cup shredded mozzarella and 3/4 cup shredded cheddar until both cheeses are melted and the sauce becomes creamy.

Add the previously cooked pasta to the pan and toss until it is fully coated with the sauce.

Serve hot. Optionally, garnish with grated Parmesan cheese and fresh parsley leaves before serving.


Cook the 8 ounces of pasta in a large pot of salted boiling water until al dente according to package directions. Drain the pasta and set it aside.

While the pasta cooks, add olive oil to a large pan over medium heat. Cut the bottoms off the 6 tomatoes and place them around the edges of the pan. Add the 1 diced yellow onion in the center of the pan. Cover the pan and cook for 8 minutes, or until the tomatoes and onions are softened.

Move the softened onions aside in the pan and add the 1 pound of ground beef to the center. Cook the ground beef, breaking it apart with a spoon, until it is browned.

Carefully peel off the skins from the cooked tomatoes. Then, use a fork or other utensil to crush the tomatoes directly into the pan, mixing them with the beef and onions.

Add the 4 minced garlic cloves, 2 tablespoons tomato paste, 1/2 cup chopped fresh parsley, 1 teaspoon paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon salt, and 1 teaspoon black pepper to the pan. Stir all the ingredients together to combine well.

Stir in the 3/4 cup shredded mozzarella and 3/4 cup shredded cheddar until both cheeses are melted and the sauce becomes creamy.

Add the previously cooked pasta to the pan and toss until it is fully coated with the sauce.

Serve hot. Optionally, garnish with grated Parmesan cheese and fresh parsley leaves before serving.
