Ingredients
- 2 Tbsp. olive oil
- 1 pound ground beef chuck, round or sirloin
- 2 medium green peppers, coarsely chopped
- 1 large onion, coarsely chopped
- Salt and Pepper to taste
- 6 cloves garlic, minced
- 1 can (6 oz.) tomato paste
- 2 cans (14.5 oz. ea.) whole tomatoes, crushed, undrained
- 6 cups water
- 1/2 tsp. dried thyme leaves
- 1 tsp. dried basil leaves
- 1 tsp. dried oregano leaves
- 1 Tbsp. dried parsley leaves
- 2 cups uncooked elbow or similar pasta
- Freshly grated Parmesan cheese
Directions
Heat a large soup pot over medium-high heat. Add the oil, then the ground beef. Saute until lightly browned, about 5 minutes, breaking the beef into bits while cooking. Add the peppers and onions; season lightly with salt and pepper. Saute until tender, about 5 minutes, scraping up the browned bits in the bottom of the pan as they cook. Add the garlic and saute 1 minute. Stir in the tomato paste and saute another minute. Add the tomatoes, water, thyme, basil, oregano, and parsley. Season again with salt and pepper.
Bring to a boil; cover and reduce heat to medium-low and simmer for 10 minutes. Bring back to a boil; add the pasta. Reduce heat again, cover and simmer, stirring occasionally, until the pasta is tender, about 8 minutes. Taste for seasoning and serve, passing the cheese separately.
Serves: 4
Source: http://www.cdkitchen.com/
By Connie from Cotter, AR
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