-1 lb extra lean ground beef
-1 medium onion, finely chopped
-1 green bell pepper, chopped
-2 garlic cloves, minced
-2 (14.5 oz each) cans diced tomatoes, NOT drained
-3 1/2 cups beef broth
-2 cups water
-1 (8 oz) can tomato sauce
-1 (6 oz) can tomato paste
-12 oz frozen corn
-2 tsp salt
-2 tsp pepper
-1 Tbs dried basil leaves
-1/2 lb elbow macaroni pasta
-1 cup shredded Parmesan cheese, divided
In a large saucepan, cook the beef, onion, and bell pepper, until meat is no longer pink. Add the garlic and cook for 1 more minute.
Stir in the tomatoes, broth, water, tomato sauce, tomato paste, salt, pepper, and basil. Give it a good stir and bring to a boil. Add the pasta. Reduce heat and simmer, covered, for 10 minutes or until pasta is tender.
Stir in 1/2 cup of the cheese. Ladle into bowls and top each serving with a little more Parmesan. Enjoy!