In a Dutch oven over medium-high heat, cook beef with onion and carrot for about 6 minutes, until beef is no longer pink. Drain. Stir in uncooked pasta and remaining ingredients except cheese. Heat to boiling, stirring occasionally. Reduce heat to low; simmer, uncovered, for 10 minutes, or until pasta is tender. Sprinkle with cheese before serving.
Tip: Make a favorite tomato-based spaghetti sauce thicker and richer! Just stir in 6 tablespoons grated Parmesan cheese while warming the sauce in a saucepan.
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