1 tsp olive oil
1 lb of lean ground beef (94/6)
1 small sweet yellow onion, diced
3-4 baby bell peppers, diced recipe calls for red & orange. I used regular red & green pepper as a substitute.
8 oz cremini mushrooms, sliced canned or fresh
4 cloves of garlic, chopped
Sea salt and freshly cracked pepper, to taste
3 cups of Roasted Tomato, Onion & Garlic Marinara i.e a whole container
12 oz elbow macaroni, cooked per instructions 12 oz = 3 cups <- too much. Try 2.5 or 2 cups next time.
Fresh basil, chiffonade
Heat the olive oil in a small Dutch oven over medium heat. Add the onions and mushrooms then cook for 3-4 minutes. Add the ground beef, bell pepper, chopped garlic then season with sea salt and freshly cracked pepper; cook for 4-5 minutes making sure to crumble the ground beef as it cooks. Drain any excess grease from the pan then add the marinara sauce, stir until mixed thoroughly. Simmer the sauce for 1-2 hours so flavors combine.
Cook the elbow macaroni per instructions (make sure to season the water with salt) then drain completely. Combine the macaroni with the sauce, add the fresh basil and mix well. Simmer for 15 minutes so the sauce has time to flavor the noodles. Top with Asiago cheese if desired and serve. Enjoy.
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