Ingredients:
1/4 cup olive oil
1 red onion, finely chopped
1 red bell pepper, cored and finely chopped
1 pound lean ground beef
2 teaspoons herbes de Provence
1/2 teaspoon crushed red pepper
4 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 (28-ounce) can whole peeled tomatoes, crushed by hand
2 medium zucchini, diced
1 medium eggplant, diced
1 pound dried pasta, cooked according to package directions
1 cup basil leaves, torn by hand
Directions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the red onion and pepper and cook until softened, about 5 minutes. Stir in the beef, herbes de Provence, crushed red pepper, garlic, and 2 heavy pinches each of salt and pepper and cook, stirring constantly to break up the meat, until it’s no longer pink, 4 to 5 minutes. Stir in the tomatoes, zucchini, and eggplant with 2 more heavy pinches each of salt and pepper.
Reduce the heat to medium-low, cover and cook, stirring occasionally, until the eggplant has begun to break down and thick sauce has formed, about 30 minutes. Stir in the pasta and basil to combine. Taste and adjust the seasoning with salt and pepper, then serve.