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Italian Sausage, Beef and Pasta Casserole with Red Peppers

1 pound Rotini pasta (500 grams)
1 pound lean ground beef (.5kg)
1 1/2 pounds sweet Italian sausages or hot if you prefer (.75 kg)
2 large onions, chopped
2 cloves garlic, minced
2 sweet red peppers
1 can of tomatoes (28 ounces)
28 ounce can of tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil

Cook pasta until al dente. Drain and rinse under cold water.
Meanwhile, brown beef. When it is cooked, leave oil in pan by
transferring beef with slotted spoon to a large casserole dish.
Cut sausages with scissors or a knife into bite sized pieces and
cook in the same skillet until browned. Remove with slotted spoon
to casserole. Add onion, garlic, red pepper, and cook for 5 minutes
or until soft. Add tomatoes,(break them up) basil, tomato sauce
and oregano, to casserole dish with rest of vegetables and sausages.
Add pasta. Stir well. Can be prepared and refrigerated for up to
3 days. Bake at 350 for about 40 minutes or until heated through.

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