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2 tablespoons extra virgin olive oil
1 ½ pounds 80/20 ground beef
1 ½ cups onion, half-inch dice
1 cup green bell pepper, half-inch dice
1 cup red bell pepper, half-inch dice
½ cup celery, diced small
2 tablespoons fresh garlic minced fine
2 cups beef broth or stock
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons dried oregano
1 teaspoon dry basil
1 teaspoon dried mint
2 bay leaves
1 14.5-ounce can diced tomatoes
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
12 ounces dry elbow macaroni
8 ounces Monterey Jack cheese, shredded
8 ounces sharp white cheddar, shredded
1 cup Parmesan cheese, grated
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