Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::8
Ingredients
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1 pound macaroni
1 ½ pounds lean ground beef
1 small yellow onion, diced
1 green bell pepper, diced
1 cup sliced mushrooms
2 (15 ounce) cans tomato sauce
24 fluid ounces water
1 (14.5 ounce) can stewed tomatoes, cut in half and drained
1 (14.5 ounce) can crushed tomatoes
1 (8.75 ounce) can whole kernel corn, drained
1 (8 ounce) can peas, drained
4 (6 ounce) cans tomato paste
1 tablespoon grated Parmesan cheese
1 tablespoon chopped garlic
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon black pepper
⅛ teaspoon white sugar
Directions
Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
Cook ground beef with onion, bell pepper, and mushrooms in a large saucepan over medium-high heat until brown and crumbly; drain grease. Stir in tomato sauce, water, stewed tomatoes, crushed tomatoes, corn, peas, and tomato paste; bring to a boil over medium heat. Mix in Parmesan cheese, garlic, parsley, salt, pepper, and sugar; simmer sauce for 20 to 25 minutes.
Stir macaroni into sauce until well combined. Serve hot or refrigerate for later.