Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large onion chopped (white or yellow onion)
- 1 green pepper chopped
- 2 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon chopped parsley
- 1 tablespoon Worcestershire sauce
- 2 14.5 ounces can diced tomatoes not drained
- 1 pound elbow macaroni
Instructions
- Cook the elbow macaroni as instructed on the package. You would want to have them al dente and not overcooked, and this can be done by deducting about 1 minute from the cooking time on the package. Drain and set aside.
- Heat the olive oil in a frying pan over medium heat. Add the beef and break it down with a wooden spoon. Cook for 3 minutes only and drain the grease. At this point, the meat won’t be cooked thoroughly, which is okay,
- Add garlic, green pepper, and onion to the beef. Cook for 5 to 6 minutes or until tender.
- Add oregano, basil, parsley, and Worcestershire sauce to the beef mixture and cook for 3 minutes.
- Add the canned tomatoes together with the liquid and reduce the heat. Cook for 10 minutes.
- Add the cooked elbow macaroni to the beef mixture and stir to combine.
- If desired, cook for 3 more minutes and serve with shredded cheese on top.