Ingredients

The following ingredients have 1 Servings
  • 3 Tablespoon Butter
  • 1 Large Yellow Onion (Finely Chopped)
  • 1 Green Pepper (Seeded and Finely Chopped)
  • 1 Tablespoon Fresh Garlic (minced)
  • 2 Pounds Ground Beef (80/20)
  • 1 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 2 15 Ounce-Each Cans Tomato Sauce
  • 1 28 Ounce Can Crushed Tomatoes, Including All Liquid
  • 3 Cups Water
  • 1 Tablespoon Worcestershire Sauce
  • 1 Teaspoon Paprika
  • 2 Teaspoon Sugar
  • 1 Tablespoon Dried Italian Seasoning
  • 2 Cups Elbow Macaroni (Uncooked)
  • 16 Ounces Mozzarella (Shredded)
  • 2-3 Tablespoons Italian Parsley (Roughly Chopped, Optional)

Instruction

  • Heat the butter in a large pot over medium-high heat. Add the onions, green bell pepper, and garlic and saute until the softened, about 8-10 minutes. Add the ground beef, salt, and pepper and continue to cook, crumbling the beef with a spoon, until there is no longer any pink in the beef,  about 5-6 minutes.
  • Add tomato sauce, crushed tomatoes with their juices, water, Worcestershire Sauce, paprika, sugar, and dried Italian seasoning and bring to a simmer. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
  • Add the pasta, partially cover, and simmer until pasta is al dente, about 20-25 minutes. Sprinkle top with Mozzarella, cover and cook on low for 2-3 minutes. Remove from the heat and allow to rest, covered for about 5-7 minutes. Sprinkle with parsley if desired and serve.