1 pound ground beef
1 tablespoon olive oil
1 large chopped onion (white or yellow onion)
1 chopped green pepper
2 minced garlic cloves
1 teaspoon of salt
½ teaspoon of pepper
1 ½ teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon chopped parsley
1 tablespoon Worcestershire sauce
2 cans (14.5 oz) undrained diced tomatoes
1 pound elbow macaroni
Bring a pot of water to a boil and prepare the macaroni as directed on the label…watch your timer, don’t overcook, usually 7 minutes, drain. In the meantime……..
Heat a large skillet over medium heat, add the olive oil and ground beef, break it up into small pieces while it cooks, 2-3 minutes (some pieces should still be pink.) drain off the fat.
Add the chopped onions, green pepper and garlic to the meat, stirring every few minutes. Cook 5-6 minutes, or until the vegetables are tender.
Add oregano, basil, parsley, salt and Worcestershire sauce. Sauté for 2-3 minutes.
Add the tomatoes with the juice. Reduce the heat, cover and simmer for 10 minutes.
Add the cooked and drained pasta and mix gently.
Cover and simmer 2-3 minutes more.
Pour into warm bowls and enjoy.
Preparation tips you can include in your blog post:
You can substitute ground beef for ground turkey if desired.
You can use a basic Italian seasoning blend in place of the dried oregano, basil, and parsley.
The Worcestershire sauce adds a real nice smoky depth in the background. You can add more or less depending on your taste.
This recipe heats up well! You can also freeze it!