Bring a large pot of salty water to boil.
Meanwhile, heat a dutch oven, or thick-bottomed sauce pan, on medium-high heat. When the pan is hot, add 2 tbsp olive oil and 600g ground beef. Season generously with salt and let cook on one side until golden brown.
Meanwhile, prep your vegetables. Dice a medium onion. Smash 4 cloves of garlic. Then, scrub and dice a medium carrot. You could peel the carrot if you want, but it's not not necessary if you scrub them well.
When the beef is brown and caramelized, flip it and break it up into smaller pieces. Continue cooking on medium-high until no pink remains and 1/3 of the mixture is caramelized and crispy.
Move the beef to one side of the pan. To the fat on the opposite side, add your carrot, onion and garlic. Season with a big pinch of salt. Let cook until softened. When the vegetables are soft, mix in the beef and add 2 tbsp crushed Calabrian peppers. Stir to combine.
Once incorporated, add 1 796mL can of crushed tomatoes. Fill the can 1/2 way with water, swooshing the water around to lift any remaining tomato. Add the tomato-y water to the pot. Bring to a boil, reduce to a simmer, and let cook while you make the pasta.
By now, the water should be boiling. Drop 500g pasta and cook until al dente by following package instructions. When the pasta is cooked, reserve 1/2 cup pasta water and drain the rest. Toss the pasta in a drizzle of olive oil to ensure it doesn't clump up and stick together.
Add 3/4 cup cream to the tomato sauce and bring back to a simmer. Stir in 1/2 cup grated parmesan, then taste and adjust seasoning. When the sauce tastes delicious, turn off the heat and add the cooked pasta. Mix until the pasta is covered and saucy, adding a little bit of the pasta water, if the pasta sauce needs a little loosening.
Serve with a scoop of ricotta and a drizzle of olive oil. Or some parmesan!
