Ingredients:

3/4 lb ground beef
1 cup thinly sliced onion
1 cup green bell pepper, chopped
1  garlic clove, minced
2 Tbsps Worcestershire sauce
1 Tbsp chili powder
1/2 tsp salt
1  beef bouillon cube
1 cup hot water
3 Tbsps all purpose flour
1 can (28 oz.) diced tomatoes, undrained
12 oz Skinner®® Vermicelli

Cooking Directions:

1.  In a large skillet, brown meat until almost done.

2.  Add onion, green bell pepper, garlic, Worcestershire sauce, chili powder and salt; cook until onion and pepper are tender.

3.  In a medium bowl, dissolve beef bouillon cube in hot water to make broth.

4.  In a small bowl, mix flour with 1/4 cup broth, stirring until smooth.  Add remaining broth and stir to combine.

5.  Add broth mixture and tomatoes with liquid to skillet; heat to boiling.  Reduce heat; simmer 5 minutes, stirring constantly, until sauce thickens.  Cover; simmer an additional 10 minutes.

6.  Meanwhile, prepare pasta according to package directions; drain.  Serve hot cooked pasta topped with chili sauce and cheese, if desired.