INGREDIENTS
- Cooking Time: 20 minutes
- Servings: 6
- Preparation Time: 5 minutes
- 1 tablespoon butter
- 1 large onion peeled and chopped
- 1 red bell pepper seeded and chopped
- 3 cloves garlic minced
- 1 1/2 pounds lean ground beef or ground turkey
- 2 – 15 ounce cans diced fire roasted tomatoes
- 15 ounce can tomato sauce
- 1/3 cup ( coconut palm sugar), or packed brown sugar
- 1/4 cup worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons (I used Franks RedHot), hot sauce
- 12 ounces (could be gluten free), wide egg noodles or other pasta
- 1-2 cups shredded mexican blend cheese
DIRECTIONS
- Place a large saute pan over medium heat. Add the butter, onion, bell pepper, and garlic. Saute for 3-4 minutes to soften. Then push the veggies to the edges of the pan and add the ground beef. Break the ground beef into small pieces with a wooden spoon. Brown the meat, moving it around the pan, for 4-5 minutes.
- Add two cans diced tomatoes and one can tomato sauce to the pan. Use an empty can to add 15 ounces of water to the pan. Then stir in the brown sugar, worcestershire sauce, vinegar, and hot sauce.
- Stir in the noodles and make sure they are well submerged. Then cover the pan and simmer for 5-8 minutes until the pasta is cooked through. Taste, then salt and pepper as needed. Sprinkle cheese over the top and serve warm!
