Ingredients:

  • 1 lb Lean Ground Beef (85/15 ratio)
  • 0.5 lb Bulk Italian Sausage
  • 1 Large Yellow Onion, finely diced
  • 1 Green Bell Pepper, diced
  • 3 Cloves Garlic, minced
  • 16 oz Elbow Macaroni
  • 28 oz Tomato Sauce
  • 14.5 oz Diced Tomatoes, undrained
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • Salt and Black Pepper to taste
  • 2 cups Sharp Cheddar Cheese, freshly shredded
  • 1 cup Monterey Jack Cheese, freshly shredded
  • Fresh Parsley, chopped

Instructions:

  1. Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Let the meat sit undisturbed for 3 minutes to develop a mahogany crust before breaking it up.
  2. Add the diced onions and green bell peppers to the skillet. Sauté until onions are translucent and peppers are tender-crisp. Stir in minced garlic for the final 60 seconds.
  3. Stir in the tomato sauce, undrained diced tomatoes, Worcestershire sauce, oregano, and smoked paprika. Simmer for 10 minutes to allow flavors to meld.
  4. While the sauce simmers, boil the pasta in salted water for 2 minutes less than the package directions (al dente). Drain the pasta.
  5. Combine the under-boiled pasta with the meat sauce. Stir in half of the shredded cheese until it begins to melt and emulsify the sauce.
  6. Transfer the mixture to a 9x13 inch casserole dish. Top with the remaining cheese and bake at 375°F (190°C) until the cheese is melted and bubbly. Garnish with fresh parsley before serving.