• Currently 4/5
1 lb Ground Beef
1 medium Onion
4 cloves Garlic
2 medium Bell Peppers
2 T Soy Sauce
1 can (18 oz) Diced Tomatoes
1 can (15 oz) Tomato Sauce
2 whole Bay Leaves
1/2 t Oregano
1/2 t Basil
1/2 t Red Pepper Flakes
Salt and Pepper
2 cups Elbow Macaroni
1. Cook the ground beef in a large pot until thoroughly browned. Drain off the fat, if necessary (less than 10% fat ground beef usually doesn't need draining). While the beef is browning, chop the onion and mince the garlic.
2. Add the onion and garlic to the pot and cook until they are softened (2-3 minutes, stir occasionally). While the onions and garlic are cooking with the beef, dice the bell peppers.
3. Add the bell peppers to the pot and continue to cook until they are slightly softened (2-3 minutes). Add the wine and stir well, allowing the moisture to loosen any bits that have stuck to the bottom of the pot.
4. Add the soy sauce, diced tomatoes, tomato sauce, bay leaves, oregano, basil and red pepper flakes. Stir to combine, add a half cup of water then reduce the heat to medium low, cover and let simmer for a half hour.
5. Stir in the dry macaroni, replace the cover and let the macaroni cook until soft (10-15 minutes). Stir every five minutes or so to prevent the macaroni from sticking to the bottom. Lower the heat if necessary but do not turn it down so low that it stops simmering.
Meal   DinnerCooking Method   Baked
Prep Time   less than 15 minutesCooking Time   1 hour

Ed Page

Member since Jun 2009

More recipes like this one...