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Step 1
Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add the ground beef and break it into 4 equal parts to brown for 3 minutes. Begin breaking the ground beef down into bits and cooking until it's completely browned, about 5 minutes.
Step 2
Use a slotted spoon to remove the beef from the skillet and transfer it to a side plate. If using a fattier version of ground beef drain half the grease leaving about 1 to 2 tablespoons.
Step 3
Bring the heat down to medium and add the remaining tablespoon of olive oil and chopped onions. Cook for 3 to 4 minutes, until the onions become fragrant and translucent. Place the minced garlic in the skillet and cook for an additional 1 minute.
Step 4
Stir in the tomato paste and cook for an additional minute, which brings out the flavors of the paste.
Step 5
Pour the crushed (or diced) tomatoes, water, dried oregano, salt, and pepper into the skillet and bring to a boil. Let simmer for 15 to 20 minutes, until the sauce begins to thicken.
Step 6
Stir in the grated parmesan to the sauce and serve over pasta. Garnish with fresh basil.