Macaroni in tomato sauce

During the 70's and 80's, it seemed that we lived on Macaroni Cheese and Lasagna. Everyone made them, everyone was an expert, everyone had their own special way of making them, and all of them contributed to me hating both dishes.

Well, after more than 25 years, I've given Macaroni another try, although not the cheese version!

Lasagna, I'm afraid, is going to have to wait a while longer!

INGREDIENTS

200gr minced meat;

200gr macaroni (small & thin);

1 onion;

1 green pepper;

1 tomato;

1 tin of finely chopped tomato;

3 cloves of garlic;

salt, pepper, oregano &olive oil.

cheese as dressing (optional)

STEPS

1)Peel and grate the onion directly into a pan, then grate the tomato on top of it. Add a generous drizzle of olive oil, and I do mean generous! Add salt and pepper, then fry on a low/med flame for about three minutes.

2)Finely chop the garlic, and slice the green pepper, then add them to the pan and continue frying for a further five minutes;

3)Add the minced meat, stir and continue frying until the meat changes colour, turning slightly brown; (3-5min)

4)Empty half of the finely-chopped tomato into a storage jar and place in the fridge. Re-fill the tin with water, then add the tomato to the pan. Stir well;

5)Add as much oregano as you like.

6)Reduce the flame, and allow to simmer for at least 30-40 minutes, stirring regularly.

7)With twenty minutes remaining, boil the macaroni in ample salted water, then drain, rinse, and add to the tomato sauce.