Spaghetti with Quick Meat Sauce

1 pound whole wheat spaghetti
2 teaspoons extra virgin olive oil
1 large onion
finely chopped
1 large carrot
finely chopped
1 celery stalk
finely chopped
4 cloves garlic
minced
1 tablespoon Italian seasoning
1 pound lean ground beef (90% or leaner)
1 14-ounce can crushed tomatoes
1/4 cup chopped flat-leaf parsley
1/2 cup grated Parmesan cheese
1/2 teaspoon salt

Wash hands with soap and water.
Cook pasta according to package directions. Drain.
Meanwhile, heat oil in a large skillet over medium heat.
Add onion, carrot, and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.
Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds.
Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes.
Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes.
Stir in parsley and salt. Serve the sauce over the pasta, sprinkled with cheese.

EatingWell Magazine