12 oz. pasta, any shape
1 lb. ground beef
1/2 large white onion
1 cup white mushrooms, sliced
2 1/2 lbs. tomatoes, cut in half
1 medium yellow onion, cut into quarters
4 cloves garlic
1 large carrot, peeled, cut into 1” pieces
1/4 cup olive oil
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup fresh parmesan cheese
8-10 fresh basil leaves, torn (optional)
Salt and Pepper, to taste
Preheat oven to 400 degrees F.
Cook pasta according to package directions. Drain; set aside.
In a Dutch oven soup pot over medium high heat, add the beef, salt and pepper. Saute for 2-3 minutes while breaking up the beef. Add the onions and mushrooms. Continue to cook, stirring frequently, for 4-5 minutes or until the vegetables soften and the beef is browned. Drain any excess grease.
On a large baking sheet with a rim, spread out tomato halves (skin side up), onion, garlic and carrot. Coat with olive oil. Season with salt and pepper. Bake for 35-40 minutes. Let slightly cool to handle. Remove tomato peels with hands. Transfer the rest of the tomato and all roasted ingredients, including the juices on the pan, to a blender or food processor. Add tomato paste, dried oregano and dried basil. Taste; add additional salt and pepper, if needed.
Pour tomato sauce back into beef, onion and mushroom mixture. Bring up to medium heat. Cook for 8-10 minutes.
To serve, place some of the pasta in each dish. Top with desired amount of beef and roasted tomato sauce, parmesan cheese and fresh torn basil, if using.
