Pasta With Simple Italian-Style Meat Sauce

1. Pulse mushrooms in food processor until finely chopped, about 8 pulses, scraping down sides as needed; transfer to bowl. Add bread, milk, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper to now-empty food processor and pulse until paste forms, about 8 pulses. Add ground beef and pulse until mixture is well combined, about 6 pulses.
2. Heat oil in large saucepan over medium-high heat until just smoking. Add onion and mushrooms and cook until vegetables are softened and well browned, 6 to 12 minutes. Stir in garlic, pepper flakes, and tomato paste and cook until fragrant and tomato paste starts to brown, about 1 minute. Stir in reserved tomato juice and 2 teaspoons fresh oregano, scraping up any browned bits. Stir in meat mixture and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes, making sure that meat does not brown.
3. Stir in diced tomatoes and crushed tomatoes, bring to gentle simmer, and cook until sauce has thickened and flavors meld, about 30 minutes. Stir in Parmesan and remaining 1 teaspoon fresh oregano and season with salt and pepper to taste.
4. Meanwhile, bring 8 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add 1 cup sauce and reserved cooking water to pasta and toss to combine. Serve, passing remaining sauce and Parmesan separately. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)

High-quality canned tomatoes will make a big difference in this sauce. If using dried oregano, add the entire amount with the canned tomato liquid in step 2.