Ingredients

1 lb lean ground beef

1 onion, chopped

3 cloves garlic, minced

1 sweet green pepper, chopped

2 carrots, thinly sliced

1 tsp each dried oregano and basil

1/2 tsp each salt and pepper

1 28 oz/796 mL crushed tomatoes

2 cups macaroni

1/4 cup shredded cheddar cheese

1/4 cup minced parsley

Preparation

  1. In a dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes. Drain off fat.
  2. Add onion, garlic, green pepper, carrots, oregano, basil, salt and pepper to pan; cook over medium heat, stirring occasionally until onion is softened, about 5 minutes.
  3. Add tomatoes and 3 cups water; bring to a boil. Stir in macaroni; reduce heat, cover and simmer, stirring occasionally, until pasta is al dente, about 20 minutes. Sprinkle with cheese and parsley.