ingredients

• 2 teaspoons olive oil 
• ¼ cup diced onions 
• 1 lb lean ground beef 
• ⅓ cup diced orange pepper 
• 2 cloves minced garlic 
• 1 teaspoon salt 
• 1 teaspoon dried oregano 
• 1 teaspoon dried basil 
• ½ teaspoon paprika 
• 1 - 14 oz can fire roasted diced tomatoes 
• 1 - 14 oz can tomato sauce 
• 1 cup chicken broth 
• 1 ¼ cup elbow macaroni
  

cooking

1. Heat oil in a large stockpot over medium heat. Add onions and allow them to soften for 2-3 minutes. Add ground beef. Cook until the beef is no longer pink. 
2. Add orange peppers and garlic. 
3. Season mixture with salt, oregano, basil, and paprika. Cook another 3-5 minutes, or until peppers start to soften. 
4. Add diced tomatoes, tomato sauce, and broth. 
5. Bring mixture to a low boil. Stir in pasta, cover, reduce heat and cook until the liquid has absorbed and pasta is al dente (about 10-12 minutes).