Ingredients

The following ingredients have 4 Servings
  • 16 ounces elbow macaroni
  • 2 tablespoons butter
  • 1 large white onion (diced)
  • 2 cloves garlic (minced)
  • 1 lb ground beef
  • 1 green bell pepper (diced)
  • 14 ounce diced tomatoes
  • 5.5 ounces 100% tomato juice
  • 15 ounces tomato sauce
  • 6 ounces tomato paste
  • 1 tablespoon granulated sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Worcestershire Sauce (optional)

Instruction

  • Fill a large pot with water, salt the water and bring to a boil. Cook the pasta according to package directions. *You can either finish cooking the pasta and leave it in a colander and use the same pot for the sauce or you can start making the rest of the recipe in a separate pot while the pasta is cooking. 
  • In a separate pot or the one from the pasta (see note above), add the butter and onion to the pot and saute, stirring frequently, until the onions are translucent, about 4 minutes. 
  • Add the garlic to the onions and cook for 1 minute, stirring frequently. 
  • Add ground beef and cook until browned, you can cook this in a separate pan if you'd like less fat and add it to the onions after cooking.
  • Add green pepper and cook until soft, about 5 minutes. 
  • Add the diced tomatoes, sauce, juice, paste, sugar, spices, and Worcestershire Sauce. Cook until evenly heated.
  • Stir in the cooked pasta and stir to coat and add salt and pepper to taste.