Bring a medium sauce pot of generously salted water to a boil.

• Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

To the pot of boiling water, stir in the fettuccine and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fettuccine.

In a large sauce pot over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the mirepoix, season with salt and pepper, and cook until just starting to soften, 1 to 2 minutes. Add the beef and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 1 to 2 minutes. Add the marinara and ¼ cup [½ cup] water and bring to a simmer, then cook, stirring occasionally, until the sauce is thickened and the beef is cooked through, 3 to 5 minutes. Remove from the heat, add the fettuccine, and toss to coat. Season to taste with salt and pepper.
While the Bolognese cooks, prepare the remaining ingredients.

• Trim the root ends from the baby broccoli.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Transfer the fettuccine and sauce to individual bowls and garnish with the parsley and Parmesan. Serve with the baby broccoli.