INSTRUCTIONS
Heat olive oil painting in a large stock pot or Dutch roaster over medium–high heat. Add the onions and sauté for 5- 6 twinkles, or until starting to soften and turn translucent. Add the bell pepper and cook for 3- 4 twinkles, stirring frequently. Add the garlic and cook for 1 nanosecond.
Reduce heat to medium and add the swab, pepper, and paprika to the mirepoix. Mix well.
Add the ground beef to the pot. Use a rustic spatula to break apart the ground meat into small crumbles. Stir constantly and continue to cook until meat is browned.
Add the Italian seasoning, Worcestershire sauce, and tomato paste. Mix well to combine. Stir in the tomato sauce and minced tomatoes and bring to a poach. Add the bay leaves, cover, and reduce heat to low. poach for 15- 20 twinkles, stirring sometimes to help burning.
Stir in the broth and elbow fop, cover, and poach for roughly 15 twinkles, or until polls are cooked to al dente. Stir every couple of twinkles to help the polls from sticking to the bottom of the pot.
Remove from heat and stir in the tattered rubbish. Garnish with fresh diced parsley, if asked .
Enjoy!