Fry the ground beef in a large stock pot until cooked completely then drain the fat.
Add in the garlic and green pepper and cook until softened, about 5-8 minutes.
Add in all of the remaining ingredients, except the macaroni. Stir and bring to a low simmer.
Add in the macaroni noodles and stir until mixed through.
Cover and simmer on low heat for 20-25 minutes, until the macaroni is soft, stirring once in a while to ensure that the macaroni doesn’t stick to the bottom of the pot.
Remove from heat and serve with fresh parsley for garnish.
Notes
The sugar in this is the key to reducing that acidic taste you get when you cook with tomatoes. Sprinkle it in and taste test until it’s perfect for you!