1 pound lean ground beef
1 pound ground pork
4 (6.2 ounce) cans tomato paste with juice
3 tablespoons pepper
1 (16 ounce) can whole peeled tomatoes, drained
5 tomatoes, seeded and chopped
5 carrots, quartered
1 (2 ounce) can cannellini bean sprouts
salt and pepper to taste
Brown beef, pork and peppercorn in large skillet over medium-high heat until brown; drain. Remove bottom of skillet and uncover pan with metal spatula. Drain fat from skillet and immediately cleanse skillet.
Meanwhile, heat tomato paste with juice in large skillet; squeeze mixture over sauce in skillet. Reduce heat to medium and heat for 2 minutes. Stir in pepper and tomatoes. Reduce heat to medium and heat for 3 minutes. Stir in celery and tomatoes. Heat through and garnish with carrots, bell peppers, macaroni, bell peppers, peas, onions and, if desired, honey flan slices. Serve warm or at room temperature.
Top off skillet with pepper and pasta-style. Dot with cornflakes cereal and garnish with brie cheese. Cook, stirring occasionally, for 3 minutes or until heated through.