1 pound ground beef

1 large green bell pepper, chopped

2 carrots, chopped

2 large onions, chopped

2 garlic cloves, minced

2 cans (15 ounces each) tomato sauce

1 can (2-1/4 ounces) sliced black olives, drained (optional)

1 beef bouillon cube

1 teaspoon sugar

1 teaspoon dried basil

1 teaspoon dried oregano

1-1/2 pounds rigatoni pasta

In a soup pot, brown the beef over medium-high heat, stirring to break up the meat. Drain off the excess liquid and add the bell pepper, carrots, onion and garlic. Cook for 4 to 5 minutes, or until the vegetables are tender, stirring occasionally. Add the remaining ingredients except the rigatoni; mix well, and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, allowing the flavors to marry, stirring occasionally. Meanwhile, cook the rigatoni according to the package directions; drain. Toss the rigatoni with the sauce, and serve.