My husband's favorite pasta! I cook twice a week! Incredibly delicious!

Directions:
Heat the vegetable oil in a large frying pan over medium heat. Add the onion, garlic, carrot and pepper. Sauté until the vegetables are tender, about 5 minutes.
Increase the heat to medium-high and add the ground beef to the pan. Cook, stirring frequently to break up meat, until browned, about 4-5 minutes.
Season meat and vegetables with salt, black pepper, and dried Italian herbs. Mix well.

Stir in canned zucchini and tomatoes. Reduce heat to low, cover, and simmer for 10-15 minutes, stirring occasionally.
While sauce is boiling, bring a pot of salted water to a boil. Add penne rigate and cook until al dente.
Drain pasta, reserving 1 tablespoon of cooking broth.
Stir reserved broth into sauce to enhance flavors.
Toss cooked pasta with sauce and vegetables in skillet. Cook together for 2 more minutes to meld flavors.
Garnish with chopped parsley before serving.
While sauce is boiling, bring a pot of salted water to a boil. Add the penne rigate and cook until al dente.
Drain the pasta, reserving a tablespoon of the cooking broth.
Stir the reserved broth into the sauce to enhance the flavors.
Toss the cooked pasta with the sauce and vegetables in the pan. Cook together for an additional 2 minutes to allow the flavors to meld.
Garnish with chopped parsley before serving.