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1
Heat large, deep sided pan on medium to medium high heat.
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2
Coat bottom of pan with a couple tablespoons of extra virgin olive oil.
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3
Heat a large pot of water on high until boiling for the pasta.
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4
Once the oil starts to ripple but before it starts smoking, dump in the onions, mushrooms and red pepper flakes. Stir the pan occasionally.
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5
Once the onions start to soften and the mushrooms brown (about 5-7 minutes), season with salt and stir the pan.
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6
Now add the bell pepper and zucchini and stir the pan occasionally.
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7
Once the pepper and zucchini begin to soften, add in the garlic and season again with salt continuing to stir the pan occasionally.
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8
At this point, the pot of water should be boiling. Season the water liberally with salt and add the pasta. Cook to al dente.
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9
Once the garlic is very fragrant, stir in the ground beef and break it up into little pieces.
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10
Continue to cook until meat is browned all the way through.
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11
Stir in the marinara sauce. It will be pretty thick, so add in about 1/2 cup of pasta water to thin.
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12
Bring sauce to a boil, then cover, reduce heat and let simmer for about 10 minutes, stirring occasionally.
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13
Drain the pasta and put in bowls.
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14
Once the sauce is done, pour over the pasta and then add some parmigiano cheese if you'd like!
