Ingredients

The following ingredients have 1 Servings
  • 2 tablespoons olive oil (2 - 3)
  • 1 onion (large, chopped)
  • 1 green pepper (chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon oil
  • 1 pound ground beef
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 pound elbows
  • 56 ounces diced tomatoes (2 cans)

Instruction

  • Fill a large stock pot with water, salt it and set it to boil
  • Heat a medium stock pot on medium heat, add olive oil and heat that up
  • Add onion and pepper and sauté for 10 minutes, stirring every few minutes, add garlic and sauté for 2 additional minutes. Take off heat and set aside
  • Add elbows to boiling water and cook for 8 minutes (or until they are done), but as you're doing that. . .
  • Heat a large sauté pan on medium, add 1 tablespoon olive oil and add ground beef and break up to little pieces. Add oregano, basil, parsley, salt and Worcestershire sauce. Sauté for 5 - 8 minutes
  • Add the tomatoes to vegetable mixture
  • Add ground beef to tomato mixture
  • Drain elbows and dump them in a large stock pan
  • Add the tomato-meat mixture in with the elbows and mix until incorporated
  • Serve
  • Eat
  • Smile
  • Enjoy