- 1
Brown the ground beef over medium-high heat in a deep skillet or Dutch oven. Transfer the browned ground beef to a strainer and rinse with hot water to remove excess fat. Pour out excess fat in pan, leaving just enough at the bottom of your skillet to lightly coat the bottom. Set ground beef aside.
- 2
Add the onions to the pan with a quarter teaspoon of salt and cook until they are soft, translucent and beginning to brown, 5 to 6 minutes. Add the mushrooms and cook until they have released all their liquid and turned golden brown, another 5 to 6 minutes. Add the peppers and cook until softened, another 2 to 3 minutes. Stir in the garlic, spices and another quarter teaspoon of salt, and cook until the garlic is fragrant, about 30 seconds.
- 3
Pour tomatoes with their juices into the pan, stir in pasta and bring to a boil. Cook until pasta is soft, about 8 minutes.
- 4
Stir in the beef and cheese to the pasta mixture and simmer until heated through.
