Start by gathering all your ingredients. Chop the onion and mince the garlic. Grate your carrots and finely chop your fresh herbs. Having everything prepped makes the cooking process smoother.

In a large pan, heat your olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes. Next, toss in the garlic and rosemary, stirring until fragrant, roughly 30 seconds to a minute. This is where the magic begins—your kitchen should be smelling divine.

Add the ground beef to the pan. Break up the meat with a spatula as it cooks. Season it with salt, smoked paprika, and chili powder. Cook until browned, approximately 6-7 minutes. Don’t forget to taste; adjust seasoning as you go!

Stir in the grated carrots, canned tomatoes (and their juices), tomato paste, and the sugar (if using). Let this mixture simmer gently, stirring occasionally. The flavors will meld beautifully over about 15-20 minutes.

About 10 minutes before the sauce is ready, boil salt water in a large pot and cook the penne pasta according to the package instructions, until al dente. Drain, but don’t rinse. This will help the sauce stick.

Once the sauce is finished simmering, mix the cooked penne into the sauce, ensuring everything is well-coated. Cook together for another 2-3 minutes on low heat, allowing the flavors to integrate.

Plate your penne pasta, and top it with freshly grated Parmesan cheese and chopped basil. A drizzle of olive oil adds a finishing touch, making it look—and taste—even better.