3/4 lb lean ground beef
2 Tbsps olive oil
2 medium green bell peppers, cut into strips
1 large red bell pepper, cut into strips
1 cup onion, thinly sliced
1 can (28 oz.) whole tomatoes, undrained
1 can (15 oz.) tomato sauce
2 Tbsps red wine vinegar
  salt and ground black pepper, to taste
12 oz Skinner®® Penne Rigate
  grated Parmesan cheese

Cooking Directions:

1.  In medium skillet, cook meat until browned; drain. Set aside. 

2.  In large saucepan over medium heat, heat oil; add peppers and onion. Cook 10 minutes or until tender, stirring frequently.

3.  Add tomatoes with liquid, tomato sauce, vinegar, seasonings and cooked meat. Heat to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring frequently to break up tomatoes.

4.  Prepare pasta according to package directions; drain.  Toss cooked pasta and one-half sauce; spoon remaining sauce over pasta. Sprinkle with cheese.