In the bowl of your food processor fitted with the blade attachment add; onion, carrot, celery and garlic. Secure the lid and pulse until finely minced.

Spray a deep skillet with olive oil spray and heat over medium to medium-low, add the minced vegetable mixture with a small pinch of kosher salt. Stir and cook 5 to 6 minutes or until the vegetables soften.

Add in 1 pound (96%) lean ground beef. Use a wooden spatula to break it up and cook until no longer pink. Drain and discard any fat in the bottom of the skillet.

Next, add in oregano, marjoram, basil and red pepper flakes. Stir to combine.

Then measure and add in tomato paste. Stir and cook 1 to 2 minutes.

Add in crushed tomatoes, low-sodium chicken broth, dried macaroni noodles and Worcestershire sauce.

Stir and bring to a simmer over medium to medium-high heat stirring often as the noodles do like to stick. Once simmering, reduce to low and stir, scraping the bottom often to avoid sticking.

Meanwhile, move your oven rack to the highest position in your oven before preheating your broiler on high.

Once the noodles are tender, about 12 to 14 minutes, remove from the heat and season with 1 teaspoon kosher salt or to taste. Sprinkle with parmesan and then mozzarella. Slip the skillet under the broiler for a minute or two. Keep a close eye on it to avoid burning.

Serve topped with minced fresh parsley.