35 cl of tomato sauce (you can replace it with ketchup)
500 g of macaroni
2 tablespoons of olive oil
salt, freshly ground pepper
grated cheddar cheese
Directions:
Peel and chop the onion. Peel, degerm, and chop the garlic. Cut the bell pepper in half, remove the seeds and dice it.
In a hot frying pan, large pot, or casserole dish, sauté the onion and diced bell pepper in a little olive oil. Once the onion is transparent, add the beef and brown for about 5-10 minutes: cook, stirring and breaking up the ground beef until the meat is no longer pink and starts to brown. If necessary, remove excess fat. Season with salt and pepper. Move the heart to the side of the pan and add the minced garlic on the free side. Let it fry for a few seconds, then add the crushed tomatoes and the tomato sauce. Simmer covered for about 15 minutes.
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