Ingredients
1/4
cup chopped fresh parsley
1
tsp dried basil, crumbled
1
tsp dried oregano, crumbled
1
28-ounce can Italian plum tomatoes, drained, chopped
1
8-ounce can tomato sauce
16
ounces fusilli or other short pasta, freshly cooked
Directions
1.
Heat oil in heavy large skillet over medium-high heat. Add ground beef and cook until brown, breaking up with fork, about 3 minutes. Using slotted spoon, transfer beef to plate. Add onion and garlic to skillet and sauté until onion is tender, about 5 minutes. Stir in parsley, basil, oregano and paprika and continue cooking 1 minute. Return beef to skillet; add tomatoes, tomato sauce and wine. Reduce heat to medium-low. Simmer until sauce is thick, about 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
2.
Toss pasta with sauce and 3/4 cup grated Parmesan in large bowl. Sprinkle remaining Parmesan over pasta.
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