1 tablespoon olive oil
1 small onion, sliced and chopped
2 cloves garlic, minced
1 teaspoon salt
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried sage
2 teaspoons dried rosemary
1/4 teaspoon dried thyme
1 teaspoon dried basil
4 1/3 ounces pimento peppers, seeded and cut into 4 1/2 inch pieces
2 cups shredded Cheddar cheese
Heat oil in a large stockpot or Dutch oven over medium heat. Cook onion, garlic, salt, basil, oregano, basil, parsley, sage, rosemary and thyme in oil over medium heat 5 minutes. Bring to a full rolling boil. Reduce heat to low.
Add pasta, cheese, peppers and olives. Cover steam with buttered or oil. Bring to a full rolling boil. Reduce heat to low. Cover and simmer 1 hour or more, stirring occasionally.
Sterilize all meat, spray bottom of large pot with cooking spray, and place in pot. Stir together the dry mixture with 2 tablespoons olive oil. Reduce heat to medium. Simmer uncovered 45 minutes, stirring frequently. Transfer meat from pot, cover pot, and stir in 1 tablespoon olive oil and chopped onion mixture. Cook an additional 5 minutes or until meat is no longer pink in center of pot. Allow to cool to room temperature.