Pane Turano
1 lb. spaghetti
2 tbsp. olive oil
1 lb. lean ground beef
1 red onion, sliced thinly
2 cloves garlic, minced
1½ pints heirloom cherry tomatoes, divided
½ tsp. ground cinnamon
1 bay leaf
¼ cup mixed herbs (oregano, parsley, basil), chopped
1½ cups chicken or vegetable broth
½ cup parmesan cheese, grated
3 tbsp. extra virgin olive oil
1 tsp. dried red chili flakes
Additional mixed herbs to serve (optional)

Cook the pasta according to packet directions. Set aside.

Cook the ground beef well in a saucepan over medium-high heat, about 6-10 minutes. Once cooked through, place in a bowl and set aside. Add the sliced onion and minced garlic to the pan and cook until soft and fragrant, about 3 minutes.

Toss ¾ of cherry tomatoes into the pan and allow them to gently roast until they start to burst and release their juices, about 5 minutes. Add the chicken or vegetable broth to the pan and bring to a simmer.

Add the fresh herbs and the ground beef back to the pot. Add pasta to a bowl and top with the sauce, extra herbs, remaining cherry tomatoes, and grated parmesan. Drizzle with some olive oil and sprinkle some dried chili peppers.