• Heat a drizzle of oil in a large, preferably nonstick, pan (large pot for 4 servings) over medium-high heat. Add beef* and season with salt and pepper. Cook, breaking up meat into pieces, until lightly browned, 3 minutes (beef will finish cooking in the next step). • Carefully drain any excess grease from pan.

• To pan with beef, stir in marinara, 11/4 cups water, 1/2 tsp sugar (2 cups water and 1 tsp sugar for 4 servings). Add fettuccine (if noodles are stuck together, gently pull apart with your hands before adding to pan); stir to combine. Bring to a boil, then reduce heat to medium. Cook, stirring, until noodles are tender, beef is cooked through, and sauce has thickened, 5-7 minutes. TIP: Be sure to scrape up any noodles sticking to the bottom of the pan as it cooks. • Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in splashes of water as needed until desired consistency is reached.

• Halve ciabatta lengthwise; toast until golden brown. Spread with 1 TBSP butter (2 TBSP for 4 servings). Cut in half diagonally. • Divide fettuccine beef Bolognese between shallow bowls. Top with Parmesan. Serve with toasted ciabatta points. Ground beef is fully cooked when internal temperature reaches 160°.