Chop onion and yellow pepper, chiffonade* basil leaves and thinly slice the garlic
Add olive oil to 3 quart skillet, heat on medium and add ground beef, onion, salt and pepper. Cook about 5 minutes, breaking up ground beef.
When ground beef is almost cooked add yellow pepper and garlic; stir to combine and cook an additional minute.
Add Beef Broth or Beef Stock, Campanelle pasta and fire roasted tomatoes. Stir to combine and turn heat to high. Bring to a boil and boil uncovered for 7 minutes.
Reduce heat to low. Add in tomato paste, sugar and crushed red pepper (if using); stir to combine all ingredients, cover and simmer for 5 minutes
Add basil (reserving some for garnish) and 1 cup of shredded Italian blend cheese. Stir to combine. Remove from heat and serve.
Garnish with fresh basil and remaining ½ cup of cheese.
Serve and Enjoy!
Notes
*To Chiffonade the basil, simply stack one leaf on top of the other to create a pile, roll tightly and cut thin slices across the rolled basil.