- 1 package of gluten free pasta
- 1 ¼ pounds of ground beef or turkey meat
- 3 (8 ounce) cans of tomato sauce or 1 (46 ounce) can tomato juice
- 1 medium chopped bell pepper
- 1 medium chopped onion
- 1 clove of minced garlic
- sea salt
- basil to taste
- bay leaves (4)
- oregano to taste
- Olive oil
Instructions: Add onion, approximately 1 TBS of olive oil, and meat to large sauce pot. Cook and stir ingredients until all meat turns brown. Then add tomato sauce or juice. Next add bell pepper, olives, garlic, sea salt, basil, bay leaves, and oregano. Stir all ingredients thoroughly. If you are using tomato sauce you may need to add another cup of water. Bring to a boil and then turn down fire to a simmer for approximately thirty minutes.
In another pot, add sufficient water, bring to a boil. Next add a touch of olive oil and a pinch of sea salt, and also add your favorite pasta. Cook for desired time. Then strain and remove. When sauce is ready then pour over pasta.
Serves 4 hungry Italians!
Variation: You could use a boiled spaghetti squash instead of a gluten-free pasta.
Stuffed Bell Peppers
1 & 1/2 pounds of ground beef
1/2 cup of diced onion
2 cups of cooked rice
8 large Green Bell Peppers
4 - 8 ounce cans of tomato sauce
garlic to taste
basil to taste
oregano to taste
sea salt as desired
Cut the top off bell peppers and remove all inner matter and seeds. Take ground beef and onion, place in large pot on stove, and cook just until meat starts to brown. Then add cooked rice, two cans of tomato sauce, garlic, basil, oregano, sea salt and stir thoroughly. Then remove from fire, allow to cool slightly and add into shelled bell peppers, which are on an oiled corning ware pan.
Pour two remaining cans of seasoned tomato sauce over top of stuffed peppers, some will overflow into cooking pan.
Place in preheated oven set at 350F for 35 minutes.
Serves 4. Outstanding meal!