**Ingredients:**
**For the Macaroni Schotel:**
* 1 pound macaroni noodles
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped red bell pepper
* 1 can (14.5 ounces) diced tomatoes, undrained
* 1 can (15 ounces) tomato sauce
* 1 cup shredded cheddar cheese
* 1 cup shredded mozzarella cheese
* Salt and pepper to taste
**For the Sauce Bolognase:**
* 1 pound ground beef
* 1/2 cup chopped onion
* 1/2 cup chopped carrots
* 1/2 cup chopped celery
* 1 can (28 ounces) diced tomatoes, undrained
* 1 can (15 ounces) tomato paste
* 1 cup red wine (optional)
* 1/2 cup chopped fresh parsley
* 1/4 cup grated Parmesan cheese
* 1 teaspoon Italian seasoning
* 1 teaspoon paprika
* Salt and pepper to taste
**Instructions:**
**For the Sauce Bolognase:**
1. In a large skillet, brown the ground beef over medium heat. Drain off any excess fat.
2. Add the onion, carrots, celery, tomatoes, tomato paste, red wine (if using), parsley, Parmesan cheese, Italian seasoning, and paprika.
3. Season with salt and pepper to taste.
4. Bring to a simmer and cook for at least 30 minutes, or until the sauce has thickened.
**For the Macaroni Schotel:**
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook the macaroni noodles according to package directions. Drain and set aside.
3. In a large bowl, combine the macaroni noodles, onion, green bell pepper, red bell pepper, diced tomatoes, tomato sauce, and half of the cheddar cheese. Season with salt and pepper to taste.
4. Pour half of the macaroni mixture into the prepared baking dish.
5. Spread the Sauce Bolognase evenly over the macaroni mixture.
6. Top with the remaining macaroni mixture.
7. Sprinkle the remaining cheddar cheese and mozzarella cheese over the top.
8. Bake for 30-35 minutes, or until the cheese is melted and bubbly.
**Serve hot and enjoy!**
