Heat the oil in the 12" Skillet over medium heat. Add the onions, carrots, and garlic, and season with salt. Cook for about 4 minutes, stirring often, until the vegetables begin to soften.

Add the ground meat and cook, breaking it up with a spoon as it browns, until the meat is just cooked, but still very pink. (The meat will continue to cook in the sauce.)

Stir in the broth, marinara sauce, and tomato paste, and season with salt and pepper. Add the pasta and gently work it into the liquid until it's submerged.

Cover the pot and cook until steam just begins to escape from under the lid, about 5 minutes.

Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for about 15 minutes until the pasta is tender but still al dente. (The sauce will still be very soupy.) the heat to medium-low and continue cooking as directed.

(Give the lid a spin after about 10 minutes to ensure the pasta is simmering and the water seal is engaged. If it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the water seal. Then reduce the heat to medium-low and continue cooking as directed.)

Remove the pan from the heat and let stand for about 10 minutes until the sauce is thickened. Season with salt and pepper if needed. Serve with freshly shaved parmesan cheese.