• Bring a large pot of salted water to a boil. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl and bring to room temperature. (TIP: To soften butter quickly, microwave for 15-30 seconds.) Wash and dry produce. • Dice tomato into 1/2-inch pieces.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in diced tomato, tomato paste, and 1/2 cup reserved pasta cooking water (3/4 cup for 4 servings). Cook, stirring occasionally, until sauce is slightly thickened, 2-4 minutes. (TIP: If pasta isn’t finished cooking, ladle pasta water straight from pot.) Remove from heat. • Stir in Italian herb paste and half the Parmesan.

• While sauce cooks, halve and toast ciabatta. • Stir garlic powder into bowl with softened butter. Lightly season with salt. • Spread garlic butter onto cut sides of toasted ciabatta. Cut each piece of garlic bread into four triangles.

• Stir drained spaghetti into pan with sauce; toss to coat. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce. • Taste and season with salt and pepper if desired.

• Divide pasta between bowls. Sprinkle with remaining Parmesan and serve with garlic bread on the side. Beef is fully cooked when internal temperature reaches 165°.