2 tsp. butter
1/4 c. chopped onion
1/3 c. chopped green pepper
1 lb. ground beef
3 c. canned tomatoes
1 1/2 c. uncooked elbow macaroni
1 tsp. basil
1 tsp. salt
Pepper to taste

Melt butter in a 10-inch skillet with tight-fitting lid. Add onions and peppers and fry until they wilt and look a little clear. Add beef and break into small pieces with a fork. Fry until beef loses its red color.

Stir in uncooked macaroni (macaroni doubles in bulk when cooked), canned tomatoes, and seasonings. Cover skillet. Adjust heat so mixture just simmers. Cook until macaroni is tender, about 20 minutes for elbow type. Stir occasionally.

If mixture gets too dry, add a little water. If it is too juicy when the macaroni is done, leave the lid off the skillet until liquid evaporates down.