1-Step 1: Brown the Beef and Veggies Heat 1 tablespoon olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Add 1 pound lean ground beef, season with salt, pepper, and 1/2 teaspoon red pepper flakes. Toss in diced yellow onion and optional thinly sliced carrots. Cook until beef browns, about 5-7 minutes. If not lean, drain excess fat.

2-Step 2: Build the Tomato Sauce Add chopped red bell pepper and 6-8 minced garlic cloves; cook 1 minute until fragrant. Stir in 28 oz crushed tomatoes, drained 15 oz fire-roasted diced tomatoes, 1 tablespoon tomato paste, 1 1/2 teaspoons each chicken bouillon and sugar, plus 1 1/2 teaspoons dried basil, 1/2 teaspoon each oregano and parsley. Simmer uncovered 10 minutes, stirring now and then. If no fire-roasted, use regular diced tomatoes and a bit more sugar.

3-Step 3: Cook the Pasta in the Pan Pour in 3 cups water and 12 ounces uncooked penne pasta. Cover, crank heat to medium-high, and simmer 12-16 minutes until al dente. Stir occasionally, replacing lid. Check often at the end; penne shape works best as timings match.

4-Step 4: Add Cream and Cheeses, Then Broil Stir in 1/2 cup heavy cream, 1/2 cup grated Parmesan, and 1/2 cup sharp cheddar until smooth. Top evenly with 1 cup grated mozzarella. Broil on middle rack 2-3 minutes until melted and golden. Rest 5 minutes before digging in. Freshly shredded mozzarella melts best.