14.5 ounce candiced tomatoes, drained with 1/4 cup juice reserved
28ounce cancrushed tomatoes
¼cupParmesan cheese, grated
Add bread, milk, salt, and pepper to a large bowl and stir until thickened OR use a food processor, pulsing several times to combine. Add beef and gently fold until well combined (by hand) or pulse until mixed.
If you are using fresh tomatoes instead of canned, follow the instructions at the end of this recipe.
Heat oil in large saucepan over medium-high heat until oil shimmers. Add onion and mushrooms, stirring frequently, until vegetables browned and dark bits form on pan bottom (about 6 to 12 minutes). Stir in garlic, tomato paste, and pepper flakes; cook until fragrant and tomato paste starts to brown, about 1 minute. Add reserved tomato juice and oregano), scraping up any browned bits. Add meat mixture and cook, breaking meat into small pieces with spoon, until beef loses its raw color, 2 to 4 minutes, making sure that meat does not brown.
Stir in crushed tomatoes and diced tomatoes and bring to simmer. Reduce heat to low and gently simmer until sauce has thickened and flavors have blended, about 20minutes. Stir in Parmesan, season with salt and pepper to taste.
Prepare pasta according to directions on box. Mix with sauce and serve.
To use fresh tomatoes: quarter the tomatoes, place in a large sauce pan and cook on low-medium heat for about an hour. Use an immersion blender (in the sauce pan) to break them down or allow to cool and use a blender. Add to 1 pound of pasta. Reserve about 1 cup of pasta water before draining. If you choose to mix the pasta and meat sauce together before serving, add about 1/4-1/2 cup of the pasta water with 1-2 cups of sauce. This helps the sauce bind with the pasta. Recipe adapted from Cook's Illustrated.