This is a one dish pasta meal that may certainly be cooked the day before and reheated (it will probably be better that way). The leftovers will freeze beautifully.
2 pounds Elbow Twist (or Rotini)Pasta
3 pounds Lean Ground Beef (OR–1 lb grd beef, 1 lb grd pork, 1 lb grd veal)
2 largeOnion (sweet, vidalia or onion) (sliced or diced)
Fresh ground Black Pepper
8 Cloves Garlic, diced
3 cans (28 oz) Tomato Sauce
2-3 Green peppers (sliced or diced)
2 cans(14 oz) Diced Tomatoes (drained)
2 Tablespoons Basil
2 Tablespoons Parsley
1 1/2 TablespoonsThyme
1/2 Tablespoon Oregano
No nutrition information available
Cook the pasta.
While pasta is cooking, brown the beef over medium heat. Drain and set aside.
Saute the onions thoroughly over medium heat in a large metal (i.e., not nonstick) pot using ample amount of olive oil with salt and pepper to taste. After onions are soft and browned, add the garlic and saute until garlic is lightly browned.
Add the ground beef, green peppers and tomato sauce. Let simmer ten minutes.
Add diced tomatoes. Add basil, parsley, oregano, thyme and any additional salt and pepper. Let simmer another ten minutes.