Step 1

Bring a large pot of water to boil. Salt the water, and cook the pasta until it is barely al dente and still a little too chewy. Scoop out a cup of the cooking liquid, then drain the pasta, reserving a cup of the cooking liquid.

Step 2

While the pasta is cooking, begin cooking the ragu. Heat a teaspoon of olive oil over medium-high heat in a skillet or Dutch oven deep enough to hold everything. Add the ground beef and cook until browned all the way through, about 8 minutes. Transfer the ground beef to a plate. Pour off any grease, leaving behind just enough to film the bottom of the pan.

Step 3

Cook the onions in the skillet with a half-teaspoon of salt until they are soft, translucent, and beginning to brown, 5 to 6 minutes. Add the mushrooms, and cook until they have released all their liquid and turned golden brown, another 5 to 6 minutes. Add the peppers and cook until softened, another 2 to 3 minutes. Stir in the garlic, spices, and another half-teaspoon of salt, and cook until the garlic is fragrant, about 30 seconds.

Step 4

Pour tomatoes with their juices into the pan and bring to a rapid simmer. Add the hamburger back to the pan, and simmer until the liquid has reduced and thickened, about 5 minutes.

Step 5

Stir in the cheese and the pasta, and stir until the cheese is melted and gooey. Taste and add salt, pepper, or more spices to taste. Add some of the reserved cooking water if you'd like a thinner ragu. Spoon into individual bowls, top with an extra scattering of cheese, and serve!