Ingredients
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1 (1 lb) box elbow macaroni
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1 -1 1/2 lb ground beef
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2 (10 1/2 ounce) cans tomato soup
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1 (14 1/2 ounce) can diced tomatoes
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1/4-1/2 cup dry red wine
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2 green bell peppers, diced
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1 large onion, diced
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2 stalks celery, diced
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8 ounces sliced fresh mushrooms
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2 -3 teaspoons minced garlic
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1 teaspoon oregano
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1 teaspoon basil
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2 whole bay leaves
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3 -5 dashes Worcestershire sauce
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salt and pepper
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2 tablespoons olive oil
Instructions
- Cook macaroni according to package directions.
- Spray a large skillet with a cooking spray like pam.
- Add about two tablespoons Olive Oil.
- Brown the ground beef.
- Add the peppers, onions, celery, garlic and mushrooms and continue to cook till vegetable are almost tender.
- Add the tomato soup, diced tomatoes, wine and the spices.
- Simmer for about 20 minutes.
- Drain cooked macaroni and place in a large bowl.
- pour the tomato mixture over the macaroni and mix well.
- Serve with lots of freshly grated Parmesan cheese.