Ingredients
The following ingredients have 10 Servings
- 2 Tbsp olive oil
- 2 lb lean ground beef
- 1 small red bell pepper (diced)
- 1 small green pepper (diced)
- 1 medium onion (diced)
- 1 medium carrot (peeled & diced)
- 1 rib celery (diced)
- 4 cloves garlic (minced)
- 1/4 cup Worcestershire sauce
- 2 14.5 oz cans tomato sauce
- 1 14.5 oz can fire roasted tomatoes
- 3 cups dry elbow macaroni or twisted elbow macaroni
- 4 cups water
- Seasonings:
- 2 Tbsp dark chili powder
- 2 Tbsp Hungarian paprika
- 1 tsp red pepper flakes
- 1 tsp dried thyme
- 1 tsp dry oregano
- 2 bay leaves
- 2 Tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- At the end:
- 1/4 cup chopped parsley
- grated cheddar cheese and sour cream for garnishing
Instruction
- In a large pot or Dutch oven over medium-high heat, saute the ground beef, bell peppers, onion, carrot and celery in a few drizzles of olive oil. Season with salt and black pepper to taste.
- Cook until no pink remains then drain any excess fat from the pan. Add garlic. Sauté for another 1-2 minutes.
- To the pan add the Worcestershire, tomato sauce, fire roasted tomatoes and seasonings. Stir in the pasta and water.
- Simmer covered over medium-low heat for 25-30 minutes or until the macaroni is cooked to al dente.
- Uncover mix in the chopped parsley and thicken with tomato paste, if needed.
- Serve with a sprinkle of grated sharp cheddar cheese and a dollop of sour cream.
