INGREDIENTS
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1 cup elbow macaroni
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1 pound ground beef or lamb
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Extra-virgin olive oil
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Kosher salt
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1 1/2 to 2 cups diced onion
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Pinch of oregano
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1 (15-ounce) can of tomato sauce (your favorite brand)
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Squirt of ketchup
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Squirt of tomato paste
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Freshly cracked black pepper
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1/3 cup grated Parmigiano Reggiano
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1 cup grated cheddar cheese