Yummm is all you'll hear when you make this quick and easy dish!
Tools you'll need:
1 Stock pot/sauce pot
Cutting board
Veggie knife
Wooden spoon
Ingredients:
2 Tbs olive oil
1 Medium/large yellow onion diced
1 - 2 Bell peppers (any color) diced
1 lb Pasta (I used spirals because that's what I had, but it's traditionally elbows)
2 lbs Gound beef (I used ground sirloin since it's leaner)
1/4 Cup red wine (Optional)
1 Tbs worchesteshire sauce
8-10 large cloves of garlic minced (I buy the big jars of already minced garlic so used 3 heaping soup spoonfuls)
1 Tbs paprika
2 tsp salt
1-2 Tbs parsley
1 - 2 tsp oregano
1 - 2 tsp basil
2 Cups shredded cheddar cheese
2 Cups beef broth
2 15 oz cans diced tomatoes
1 28 oz can crushed tomatoes
1 small can tomato paste
2-3 Bay leaves.
Instructions:
Heat the olive oil on med-high heat and add the onion. Cook the onion for about 3 - 5 minutes or until translucent.
Add the peppers and cook down for about 4 minutes, then add the garlic and cook for another minute or two. Be sure to stir frequently so nothing sticks and burns to the bottom. Add the paprika, salt, and pepper. Stir and then add the ground beef. Use the spoon to break the beef into small pieces. Brown the meat and add the worchesteshire sauce. Then add the tomato paste and wine. Stir through and let simmer for a few minutes.
Add the rest of the spices and tomato products. Stir through and cover with a cracked lid. Lower the heat to low, or medium low and let simmer, occasionally stirring to prevent burning. Simmer for about 20-25 minutes.
Add the broth and pasta noodles. Re-cover and let simmer for another 15 minutes or until the pasta is al dente. Then add the cheese, stir through until it melts, and serve. Mangia!
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