2 lbs lean ground beef
1 lg onion
3 cloves minced garlic or garlic powder to taste
1 lg bell pepper, any color
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes
1 16 oz pkg elbow macaroni
1 Tbsp oregano
1 tsp sweet basil
2 bay leaves
salt, pepper to taste
1 tbsp olive oil
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Chop coarsley and saute the onions and peppers in the oil until tender.
Add the ground beef and cook until the pink is gone.
Add everything but the salt and pepper and simmer covered for at least a half hour.
While the sauce is simmering, bring a large pot filled with water to a boil and cook the macaroni according to pkg directions.
Add the drained macaroni to the sauce and mix well.
salt & pepper to taste.
A nice crusty garlic bread goes great with this!
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