Spaghetti with Quick Meat Sauce

• 1 - pound whole-wheat spaghetti
• 2 - teaspoons extra-virgin olive oil
• 1 - large onion
• 1 - large carrot
• 1 - stalk celery
• 4 - cloves garlic
• 1 - tablespoon Italian seasoning
• 1 - pound lean (90% or leaner) ground beef
• 1 - 28-ounce can crushed tomatoes
• 1/4 - cup chopped flat-leaf parsley
• 1/2 - teaspoon salt
• 1/2 - cup grated Parmesan cheese

Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.

Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes. Stir in parsley and salt.

Serve the sauce over the pasta, sprinkled with cheese.