We didn't use parsley. We've had a really dry summer here and my herbs just haven't grown the way I wanted.
1 Large Onion, Chopped
4 cloves Garlic, Minced
1 pound Ground Beef
1 teaspoon Kosher Salt (or 1/2 Teaspoon Table Salt)
½ teaspoons Black Pepper
1 Green Bell Pepper, Chopped
1 Tablespoon Chili Powder
1 teaspoon Paprika
1 Tablespoon Tomato Paste
2 cans Diced Tomatoes (14.5 Oz), Zesty-style Works Great
½ teaspoons Kosher Salt (or 1/4 Teaspoon Table Salt), Or To Taste
¼ teaspoons Black Pepper
8 ounces, weight Macaroni Or Your Favorite Pasta Shape
2 Tablespoons Chopped Fresh Parsley
Fill a pot with some water for the pasta; cover, and set over high heat. Start heating 1 tablespoon of oil in a large skillet over medium heat. When the oil is hot, add the onion and saute for 2 minutes. Add the garlic and cook for 1 minute longer. Add the ground beef, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; cook until fully browned. Drain.
While still over medium heat, add the bell pepper, chili powder, paprika, and tomato paste to the ground beef and cook for a couple of minutes. Add the diced tomatoes, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper, then stir to combine. Cover and bring to a gentle simmer.
When the meat mixture has come to a full simmer, add a good amount of salt to the boiling water. Add the pasta, then stir to combine. Cook the pasta for two minutes less than the shortest cooking time listed on the box. You want it undercooked. While the pasta is cooking, stir the meat mixture periodically.
Drain the pasta and immediately add it to the meat mixture, then stir to combine. Allow the pasta and meat mixture to simmer together for about 3 to 4 minutes or until the pasta is as done as you like it. Taste for seasoning and adjust as needed. Add the parsley and stir to combine. If desired, serve with some cheddar cheese or parmesan cheese.
