1 lb. ground beef
1 can kidney beans
2 cans tomatoes, crushed in blender
1 tsp. oregano
2 tsp. parsley
2 cloves garlic, minced
Salt
Red pepper
1/4 c. olive oil
Elbow macaroni

1. Brown ground beef in olive oil with garlic cloves and seasonings.

2. Add tomatoes, juice from kidney beans, tomato paste and water (2 1/2 cans from whole tomatoes).

3. Simmer 1 hour.

4. Add kidney beans 15 minutes before serving.

5. Cook macaroni until al dente.

6. Serve sauce on top of macaroni with grated Parmesan cheese.