Ingredients
- 1 1/2 cup macaroni
- 3 Tbsp. olive oil
- 1 green bell pepper, seeded, chopped
- 1 onion, chopped
- 1 8-oz. pkg sliced mushrooms
- 4 clove garlic, minced
- 1 lb ground round
- 1 28-oz. can diced tomatoes
- 1 bay leaf
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
Preparation
Step 1
1. Cook macaroni and set aside
2. Heat 1 Tbsp. oil in a large skillet over medium heat. Add green pepper and onion, cook, stirring until the onion browns slighty about 5 minutes. Remove from skillet and set aside. Add 1 Tbsp. oil to skillet and add the mushrooms. Cook stirring until mushrooms begin to brown, about 5 minutes. Remove from skillet and set aside
3. Add 1 Tbsp. oil to skillet and add garlic. Cook, stirring until golden, about 30 seconds. Add the ground beef and cook, stirring until meat is done. Drain fat
4. Add the tomatoes to the skillet, heat to a boil. Reduce heat to simmer and add all except the macaroni. Cook, stirring occasionally until the tomatoes cook down slightly, about 20 minutes. Add the pasta, cook, stirring until heated through, about 2 minutes.