By Paula DeenJUMP TO RECIPE
- 1 tablespoon olive oil
- 2 lbs (lean) ground beef
- 1 large chopped Vidalia onion
- 1 chopped red bell pepper
- 4 cloves chopped garlic
- 3 cups water
- 1 (29 oz) can tomato sauce
- 2 (14.5 oz) cans fire roasted tomatoes
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 3 tablespoons Paula Deen Hot Sauce
- 1 teaspoon garlic powder
- 2 cups elbow macaroni
- to taste kosher salt
- to taste black pepper
- to taste parsley
Heat oil in a large Dutch oven over medium high heat. Add the beef, and brown for 10 minutes, breaking up with the back of your wooden spoon as you stir. Add the onion and continue to cook, while stirring, until tender, about 5 minutes.
Add all the remaining ingredients, except the macaroni, and cover with a lid, and simmer for 20 minutes.
Stir in the macaroni, cover with the lid, and simmer for another 30 minutes.
Let mixture stand for 20 minutes before serving. Serve with garlic bread and garnish with fresh parsley.