15 ml (1 tbsp) olive oil
15 ml (1 tbsp) butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
675 g (1 1/2 lb) ground beef
30 ml (2 tbsp) tomato paste
1 can (796 ml) crushed tomatoes
250 ml (1 cup) beef broth
1 red or orange bell pepper, seeded and chopped
10 ml (2 tsp) Italian seasoning
5 ml (1 tsp) salt
Freshly ground black pepper
60 ml (1/4 cup) fresh basil, chopped
30 ml (2 tbsp) fresh Italian parsley, chopped
454 g (1 lb) short pasta like macaroni
1 package (170 g) Bergeron Classique cheese, grated
In a large skillet, heat the olive oil and butter over medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the garlic, stir, then add the ground beef. Break up the meat with a wooden spoon and cook until browned. Add the tomato paste and mix well. Stir in the crushed tomatoes, beef broth, chopped bell pepper, Italian seasoning, salt, and black pepper. Bring to a boil, reduce the heat, and simmer for 30 minutes. Stir in the fresh herbs.
Preheat the oven to 200°C (400°F). In a large pot of boiling salted water, cook the pasta 2 minutes less than the manufacturer’s recommended time. Drain the pasta and mix it into the meat sauce. Spread the grated cheese over the pasta.
Bake for 10 minutes, until the sauce is bubbling, then broil for a few minutes to brown the cheese. Serve.