Instructions

1. Cook the pasta till just before al dente. Drain and set aside
2. While pasta is cooking, brown the ground beef over medium high heat until cooked. Spoon out any excess fat and set cooked beef aside
3. In the same pan, saute onions and garlic in some oil until fragrant, about 2 minutes
4. Add bell peppers and saute for another 3 minutes until vegetables sweat
5. Add in beef, fire roasted tomatoes and tomato sauce and bring to a gentle boil
6. Reduce heat to medium and add in pepperoni, olives, sugar, bouillon cubes, Italian seasoning, red pepper flakes, salt and pepper to taste and red wine (optional)
7. Simmer uncovered for 10 minutes
8. Combine pasta with pasta sauce and toss to mix
9. Arrange in a 9×13 casserole dish and top with a thick layer of mozzarella cheese
10. Bake at 350 degrees F for 30 minutes or until bubbly
11. For optional more cheese browning, broil in the middle rack at 450 degrees F for 2-3 minutes
12. Dish and serve hot with Parmesan cheese, parsley or basil