Step 1

In a large pot of salted water, cook the pasta to al dente according to the package directions.

Step 2

In a large skillet over medium-high heat, warm the oil.

Step 3

Add the onion to the oil and sauté until tender, about 4 minutes.

Step 4

Add the garlic to the onion and sauté until fragrant, about 1 minute.

Step 5

Stir the oregano, the celery salt, the red pepper, the black pepper, and the saffron into the onion mixture.

Step 6

Add the beef to the onion mixture and cook, stirring to crumble, until the meat is no longer pink, about 5-7 minutes.

Step 7

Stir the marinara sauce, the olives, the sherry, the capers, and 3 tablespoons of the parsley into the meat mixture.

Step 8

Bring the sauce to a boil, reduce the heat, and simmer for 15 minutes.

Step 9

Add the cooked pasta to the sauce mixture and cook until heated through, about 2 minutes.

Step 10

Sprinkle with the remaining parsley and serve.