Ziti with Beef Sauce



2 cups ziti or penne pasta
1 lb lean ground beef
1 tbsp extra-virgin olive oil 1 each celery stalk and carrot, diced
1 small onion, diced
1 thick slice bacon, diced
2 cloves garlic, minced
1 tsp dried oregano
1/4 tsp each salt and pepper
Pinch hot pepper flakes
3 tbsp tomato paste
1 can (28 oz) diced tomatoes
1 tbsp balsamic vinegar
3/4 cup grated parmesan cheese
1/4 cup minced fresh parsley

1. In large saucepan of boiling salted water, cook ziti until tender but firm, 8 minutes. Drain in colander; set aside.
2. In same saucepan, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Remove and set aside.
3. Drain fat from pan. Heat oil over medium-high heat; sauté celery, carrot, onion, bacon, garlic, oregano, salt, pepper and hot pepper flakes until softened, about 5 minutes.
4. Stir in tomato paste; cook for 1 minute. Return beef to pan. Add tomatoes and vinegar; simmer, stirring often, until thickened and vegetables are tender, about 15 minutes. Rinse pasta; add to pan. Add cheese and parsley; heat through, 2 minutes.

Serves: 4