Ingredients:

• 1 tablespoon olive oil
• 1 1/2 pound lean ground beef
• salt and black pepper, to taste
• 1 onion, diced
• 1 red bell pepper, chopped
• 6-8 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes 
• 1 (15 oz) can fire roasted tomatoes with seasonings, drained
• 2 tablespoon tomato paste
• 1 1/2 teaspoons sugar,
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 3 cups water
• 12 ounces uncooked pasta
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, shredded
• 1/2 cup sharp cheddar cheese shredded
• 1 cup mozzarella cheese, shredded

Directions:

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium high heat. Add meat and season with salt and pepper. Add onions and cook until meat is browned and broken into small pieces.
2. Add bell pepper, garlic, and cook for 1 minute. Stir in crushed tomatoes, fire roasted tomatoes, tomato paste, sugar, and seasonings and bring to a simmer. Simmer gently uncovered for 10-15 minutes, stirring occasionally.
3. Stir in the water and pasta. Cover, increase heat to medium-high and cook at a vigorous simmer stirring occasionally and replacing lid (lower temperature to keep it at a simmer if needed), until the pasta is al dente, 12-15 minutes. Taste pasta often as reaches the end of cooking to ensure you don’t overcook your pasta.
4. Stir in the cream, Parmesan, and cheddar until well combined. Top the pasta evenly with mozzarella. Transfer the skillet to the oven (on the middle rack) and broil until the cheese is melted and golden, 2-3 minutes. Let sit at least 5 minutes before serving.