1In a pot large enough to hold all ingrediants. Coat the bottom of pan with olive oil and saute onion, celery, carrots until translucent, add garlic and saute, add ground beef and break up in pan until all redness is gone, add parsley, basil, tomatoes and tomato paste....stir thoroughly so that paste is incorporated into the sauce. Add a little salt and black pepper, if you want it. I also add about a cup of red wine but you don't have to. Simmer on very low heat for 30 minutes, stir and add grated cheese stir thoroughly until absorbed and continue very low for another 15 minutes. Remove from heat and let settle. At this time you can make your pasta, I use Penne but you can use any pasta that absorbes and holds meat sauce well. You can serve it this way and just put the sauce with the pasta and grated cheese on it.
2If you desire to bake it: Mix some of the sauce with Ricotta cheese a small container, mozerella cheese shredded and some grated cheese mix thoroughly through the pasta. Put the rest of the sauce on top of the mixed pasta, add more shredded mozzerella enough to cover the entire top. Bake at 325 for 30minutes maybe more, cheese should be melted thoroughly on top. Enjoy