small red bell pepper
small green pepper
peeled & diced
lean ground beef
[14.5 oz] cans tomato sauce
[14.5 oz] can fire roasted tomatoes
dry elbow/twisted elbow macaroni [3 cups]
dark chili powder
red pepper flakes
At the end:
grated cheddar cheese & sour cream for garnishing
In a large pot or Dutch oven over medium-high heat, saute the diced bell peppers, onion, carrot and celery in a few drizzles of olive oil. Season with salt and black pepper to taste.
Add the ground beef. Season again with salt and black pepper. Cook until no pink remains then drain any excess fat from the pan.
Add the minced garlic. Saute 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, if desired.
a) This dish works equally well with ground chicken or turkey.
b) Tomato paste can be used to thicken at the end of cooking, if needed.