In a large stock pot boil 4 quarts water. Stir in 1 box elbow macaroni. Season water with salt and oil. Cook al dente.
Meanwhile In a skillet brown 1 1/2 lbs ground beef. Season simmering beef with salt, pepper and a pinch of nutmeg. Add in 1 red pepper, 1 green pepper and 1 red onion. Stir in 1 can of stewed tomatoes and 1 bay leaf. Let simmer while macaroni is cooking.
Drain macaroni and return to stock pot. Stir in your skillet of beef, peppers and onion. (Don't forget to fish out the bay leaf!) Add in 2 jars of sauce and simmer until ready to serve.
Serve with Parmesan cheese and fresh bread. Yields 6 to 8 servings