Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then beef and pork mix. Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season meat with salt and pepper. Transfer to a medium bowl.

Meanwhile, using the large side of a box grater, coarsely grate zucchini and carrot. Add 1 tbsp butter (dbl for 4 ppl) to the same pan over medium-high, then onions, carrots and zucchini. Cook, stirring often, until liquid is released from zucchini and veggies are tender, 6-7 min. Season with salt and pepper.

Add tomato sauce base, garlic puree and half the Italian Seasoning (use all for 4 ppl) to the pan with veggies. Cook, stirring often, until tomato sauce base coats veggies, 2-3 min.Add crushed tomatoes, meat and reserved pasta water. Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 4-5 min. Season with salt and pepper.

Add sauce to the pot with penne. Toss to combine. Season with salt and pepper, to taste. Divide penne between plates. Sprinkle Parmesan over top. Sprinkle with chili flakes, if desired.