1/2cupgrated parmesan cheeseplus additional for garnish
Salt and Pepper
Fresh parsleychopped as an additional garnish if desired
In a large skillet or dutch oven combine ground beef and diced onion. Cook until beef is no longer pink. Remove beef and onion from the pan and set aside. Add carrots, green pepper, and celery to the beef juices and cook until they just start to soften. Don't overcook.
Drain meat juices from the pan if necessary. Add all remaining ingredients back into the pan except for the cooked pasta. Stir to combine and let cook until extra juices cook down. Add pasta and stir to combine. Add salt and pepper as needed.
Serve in bowls and top with additional parmesan cheese and fresh parsley if desired.
*Cook pasta at least one minute less than the directions state. It will continue to cook when combined with the other ingredients.**Crush tomatoes by hand or chop with a knife.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.