- 2 tablespoons plus 1/4 cup extra virgin olive oil, divided
- 3 cups diced onion (divided as 1 cup fine dice and 2 cups 3/4 inch dice)
- 3 cups diced green bell pepper (divided as 1 cup fine dice and 2 cups 3/4 inch dice)
- 2 tablespoons minced garlic
- 2 pounds 80/20 ground beef
- 1 28–ounce can crushed tomatoes (we like Pastene)
- 1 cup tomato sauce
- 1 5.5 ounce can of V-8 juice
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2–3 Fresh Parmesan rinds, about 4 inch squares (optional)
- 1 1/2 tablespoons fresh chopped mint (if using dried, use half that amount)
- 2 tablespoons fresh chopped basil (if using dried, use half that amount)
- 1 tablespoon fresh chopped oregano (if using dried, use half that amount)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 pinch red pepper flakes
- 12 ounce dry elbow macaroni noodles
- 1/2 cup grated Parmesan cheese, for serving