1 500 Gram Box Elbow Macaroni

2 Tbsp Olive Oil

1 Large Sweet Onion, Peeled and Finely Chopped

2-3 Cloves of Garlic, Peeled and Minced

1 lb Grass Fed Ground Beef

1 Green Bell Pepper, Seeded and Chopped

1 Red Bell Pepper, Seeded and Chopped

1 14oz Can Diced Tomatoes in Juice

1 Jar Passata

2 Tbsp Tomato Paste

1 tsp Dried Oregano

1 tsp Dried Basil

Salt and Pepper - 1 tsp Salt and 1 heaped tsp Pepper

2 Tsp Worcestershire Sauce

Chopped Fresh Parsley

Cook the macaroni in lots of salted water until al dente. Reserve about a cup of the cooking liquid. Drain the pasta and set aside.

In a heavy dutch oven heat the olive oil over medium heat and sauté the onions and garlic in a pinch of salt. Raise the heat to medium high and add in the ground beef. Stir and cook until browned and just a little caramelised. Add in the chopped peppers and stir to combine - cook for 2-3 minutes more.

Add in the diced tomatoes, passata and tomato paste. Stir. Sprinkle in the dried herbs and add the salt, pepper and Worcestershire sauce.

Bring to a low boil, cover with a lid and cook for 15-20 minutes. Add in the cooked macaroni and stir. If you like it a bit “soupier” add in the reserved pasta water. Cover and cook for 5 minutes more. Taste and adjust seasoning as needed.

Serve hot with a garnish of fresh parsley and a sprinkle of cheese if you like - my mum used cheddar.