Beef and Pepper Goulash

Brown the ground beef in a stock pot over medium heat, chopping it up with a spoon as you go. Once it has started to brown, stir in the bell pepper and onion so they can cook while the beef is cooking the rest of the way through.

Once the beef is browned and the onions are translucent, add the garlic (I used a garlic press). Stir (of course). Pour in the can of tomatoes without draining them. Simmer for about 20 minutes. Season with seasoned salt and pepper to taste. Note: amounts of seasoned salt and pepper above are approximations of what I use.

About 20 minutes before serving, pour in the pasta and enough water to cover everything (approximately 1 quart). Bring to a boil, cover, and cook the pasta, stirring occasionally (use the time that is recommended on the pasta package). Once the pasta is cooked, uncover the pot to boil down the “sauce.”