Cooking

• Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until well browned. Drain excess fat.
• Add the chopped onion and minced garlic to the skillet. Sauté for 2 to 3 minutes until the onion becomes translucent.
• Incorporate the diced green and red bell peppers. Cook for a further 2 to 3 minutes until the peppers just begin to soften.
• Stir in the crushed tomatoes, tomato sauce, and tomato paste. Ensure even distribution throughout the mixture.
• Sprinkle in the paprika, dried oregano, dried basil, salt, and black pepper. Stir well to blend the seasonings.
• Fold in the elbow macaroni, making certain all pasta is coated with the sauce.
• Reduce heat to low. Cover the skillet and allow to simmer for 15 to 20 minutes, stirring occasionally, until the macaroni is cooked al dente.
• If desired, scatter shredded cheddar cheese across the top in the final minutes of cooking. Cover until cheese completely melts.
• Dish out while hot for a hearty meal.