1 Medium Onion
1 Green Bell Pepper
1 Tbsp. Vegetable Oil/ or Bacon Fat
1 28oz. Can of Whole Stewed Tomatoes
1 15oz. Can of Tomato Sauce
1/2 cup of sugar
1/4 cup of Light Brown Sugar firmly packed
2-3 Tbsp. Apple Cider Vinegar
2 Tbsp. Molasses
1 Tsp. Salt
1 Tsp. Ground Black Pepper
Pinch of Crushed Red Pepper Flakes
3/4 Pound Elbow Macaroni
2 Tbsp salt for Pasta water
Take a medium Green Bell Pepper and a Medium onion and chop.
Add chopped onion and pepper to a pot with oil or bacon fat over medium to low heat cook about five minutes strirring occasionally until onions become translucent.
Add ingredients. Starting with the tomato sauce first. Then add the whole tomatoes crushing the tomatoes by hand as you add them to the pot. Add sugar,salt, pepper,crushed red pepper, molasses, and cider vinegar. Bring to a low simmer while you prepare the macaroni. (Pictured here is a an optional small can of tomato sauce. I did not use it.)
This is a good time to taste. It should be sweet and have a slight vinegar finish.
Bring approximately 4 Quarts of water to a boil.
Pictured here is about a pound of elbow macaroni. I recommend using a little less than this about 3/4 pound. Add Salt to boiling water, Then add Macaroni. Boil for about 6 minutes over high to medium high heat until macaroni is al' dente. ( The macaroni needs to have a little chew to it)
Drain water from macaroni and stir into your pot.
Turn down heat to a low simmer. Serve and enjoy!