Chop the onion, carrot, celery and garlic into small pieces.

Place 2 tablespoons of Sabrosano oil in a medium skillet, add the onion and garlic until acitronar. Add the carrot and celery. Add the ground meat and salt and pepper to taste.

Meanwhile cut the tomatoes and liquefy them with the tomato puree. Add a teaspoon of oregano and liquefy well. Add the sauce to the pan and mix.

Once the pasta is al dente, strain it and put it in a medium bowl. Place the mixture of the meat on top and serve with parmesan cheese and chopped parsley.