2 cups raw pasta shells
4 bell peppers, green and red, seeded and ½ inch dice
2 cups yellow Spanish onion, chopped small
1 pasilla pepper, seeded and small dice
1 jalapeno pepper, seeded and minced
8 garlic cloves, peeled and minced
½ pound crimini mushrooms (mini Portobello)
3 slices smoked bacon
½ cup chopped Italian parsley
1 bay leaf
¼ teaspoon Cayenne pepper
1 teaspoon ground mustard
¼ cup extra virgin olive oil
1 tablespoon Hungarian paprika
2 organic whole tomatoes or 28 ounce can, chopped
1 pound ground steak, very lean
2 tablespoons butter, unsalted
In a pot of boiling salted water add 2 tablespoons olive oil. Cook pasta until al dente 7-8 minutes. Drain and toss in olive oil and sprinkle with a pinch of Cayenne, fresh ground black pepper, salt and Hungarian paprika and set aside.
Assemble all remaining ingredients. In a large stainless steel sauté pan heat with 1 teaspoon grapeseed oil, over medium heat, lay out the strips of bacon and cook until crispy. Remove the bacon and drain on paper towel and then chop in small pieces and reserve. Lay out the sliced mushrooms evenly in pan to caramelize and brown. Remove and reserve. Season with kosher salt, fresh ground black pepper and paprika then add the ground steak and brown.
In a large stainless steel stock pot or crock pot add 2 tablespoons olive oil and 2 tablespoons butter. Add the peppers, onions, chilies, bay leaf cover and sweat together for about 15 minutes, stirring often. Add the garlic, spices and tomatoes. Simmer for 10 minutes. Add the cooked pasta, steak and mushrooms and cover for another 10 minutes.
Adjust seasoning to taste and serve.