Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the ground beef in small pieces. Cook for 2 minutes to caramelize, then stir and break up the beef into very fine pieces. Season with ¼ teaspoon of salt and pepper, and continue to cook, stirring occasionally until browned, and most of the liquid of the liquid is evaporated. Transfer the meat to a bowl and set aside. Ensure to leave the brown bits stuck to the bottom of the pan.

Return the pot to medium-high heat and drizzle with the remaining tablespoon of oil. Add the onion, carrots, and celery, and cook, stirring often, until lightly softened. Stir in the garlic, ¼ teaspoon of salt and pepper, and cook for 2 minutes.

Add the tomato paste and cook for 3-4 minutes, stirring often until it begins to brown and stick to the bottom of the pan.

Pour in the beef stock and water, stir to combine.

Blend with an immersion blender until completely smooth (it will be very watery).

Bring to a boil, then add the noodles and cooked ground beef, and immediately stir to ensure the noodles don’t stick together. Cook for 7-8 minutes, or until the noodles are al dente.

Stir in the cheese and season with salt and pepper to taste (we usually add ½ teaspoon of each). Serve family-style, plated, or out of a can (if you’re going for the true beefaroni vibe).