Penne pasta with savory meat sauce and parmesan

• 340g penne pasta
• 450g ground beef (85% lean)
• 1 jar (680 g) marinara sauce
• 2 cloves garlic, minced
• 15 ml olive oil
• 5 ml dried oregano
• 2 ml salt
• 1 ml black pepper
• 120 ml grated parmesan cheese

1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
3. Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through to an internal temperature of 160°F (71°C) to ensure safety.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Drain any excess fat from the skillet. Pour in the marinara sauce and add the oregano, salt, and pepper.
6. Reduce the heat to low and let the sauce simmer for 5-10 minutes.
7. Drain the pasta, reserving about 1/4 cup of the pasta water.
8. Add the pasta to the skillet with the sauce and toss to coat, adding a splash of pasta water if needed to loosen the sauce.
9. Serve immediately, topped with a generous amount of grated parmesan cheese.

Serve hot in shallow bowls with a side of garlic bread and a fresh green salad. Garnish with a sprig of fresh basil if available.