Quick Bolognese Pasta

In a large pot or Dutch oven, heat olive oil over medium heat.

Add the diced onion, sliced carrot, and smashed garlic cloves. Season with salt.

Sauté the vegetables until they are soft.

Add the ground beef to the pot. Break it up with a spoon and cook until browned.

Pour in the can of cherry tomatoes. Use kitchen shears to break up the tomatoes directly in the pot.

Stir in the torn fresh basil and let the sauce simmer.

Meanwhile, bring a large pot of water to a boil. Season generously with salt and add the pasta. Cook according to package directions until al dente.

Using a spider strainer or slotted spoon, transfer the cooked pasta directly into the bolognese sauce.

Add the grated Pecorino cheese and toss everything together until the pasta is well-coated.

Serve immediately.