Beef and Mushroom Tomato Pasta

• lean ground beef16 oz
• whole-wheat pasta10 oz
• mushroomthinly sliced8 oz
• yellow onionfinely diced1/2
• crushed tomatoes2 cup
• canola oil4 tsp
• cumin1/2 tsp
• dried oregano1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the yellow onion and thinly slice the mushroom.
2. 2Bring a pot of water to a boil, salt it well, and cook the whole-wheat pasta until al dente, starting to taste two minutes before the package time. Reserve a small splash of pasta water, then drain.
3. 3Do not rinse the lean ground beef. Pat it dry if needed, season it with part of the kosher salt and black pepper, and wash your hands with soap and water after handling it.
4. 4Heat the canola oil in a large skillet over medium-high heat. Add the beef and cook, breaking it into small pieces, until browned and the thickest pieces reach 160F (71C), about 5-7 minutes. Transfer it to a plate, then wash the plate, utensils, and your hands with soap and water before touching anything else.
5. 5Add the onion and mushroom to the skillet. Season with a pinch of the remaining salt and cook for 4-6 minutes, until the onion is translucent and softened and the mushrooms are golden brown.
6. 6Stir in the crushed tomatoes, cumin, dried oregano, and remaining black pepper. Simmer for 5-7 minutes, until the sauce is fragrant and reduced slightly.
7. 7Return the beef to the skillet and stir in the drained pasta. Add a splash of reserved pasta water if needed, then simmer for 1-2 minutes, until the sauce coats the pasta. Taste and adjust with salt and pepper.