A unique pasta blend.
2 tablespoons olive oil
1 pound ground beef
1 medium onion, chopped
1 small green bell pepper, chopped (optional)
2 cups dry small elbow macaroni
2 cups water
1 cup (8 ounces) tomato sauce
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground cinnamon
1 cup evaporated milk
1/4 cup golden raisins
3 tablespoons capers
1 cup (4 ounces) shredded cheddar cheese
Heat oil in medium saucepan over medium-high heat. Add beef, onion and bell pepper. Cook, stirring occasionally, until beef is browned.
Add pasta, water, tomato sauce, garlic, salt, cinnamon and red pepper flakes. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
Stir in evaporated milk, raisins and capers. Bring to a boil; remove from heat. Stir in cheese.
Makes 6 servings.