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An easy one pan skillet dinner with ground beef & pasta.
Sometimes it's a soup, stew, or hash. It depends on the
consistancy of the ingredients, often using leftovers

Recipe by:
Serves:  4       Categories:  Beef / Pasta         30 mins

8    ounces elbow macaroni or other small pasta
1   pound lean ground beef, ground turkey or a vegetarian meat substitute
1   large onion, diced
1   green bell pepper, seeded and chopped
1   can (28 oz) crushed tomatoes, no salt added
2   cloves garlic, minced
4   tablespoons olive oil
1/4  cup freshly minced parsley
Freshly ground black pepper, to taste
Parmesean cheese, optional
Cook pasta according to package directions, except no salt added to the cooking water.  Undercook the pasta a little as it will continue to cook with the ground beef mixture.  Drain and keep warm. Meanwhile, in a large skillet or Dutch oven, over medium-high heat, heat olive oil, add onions and bell peppers.  Saute until softened, about 8 minutes, add garlic and Masterpiece a stir about 1 minute.  Add ground beef and cook until no longer pink 8-10 minutes.  Stir in tomatoes.  Add freshly ground pepper.  Heat through a few minutes.  Add drained pasta.  Stir and simmer at least 10 minutes, the longer the better flavor.  Before serving, stir in freshly minced parsley.  Serve in a large bowl with additional parsley on top.  Serve with Parmesean cheese, optional. 


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