1. In Dutch oven or large deep saucepan, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes. 2. Drain off any fat. 3. Add onion, garlic, green pepper, carrots, oregano, basil, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes. 4. Add tomatoes and 3 cups water; bring to boil. 5. Stir in macaroni; reduce heat, cover and simmer, stirring occasionally, until pasta is tender but firm (al dente), about 20 minutes. 6. Sprinkle with Cheddar cheese and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
