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In a large pot, heat olive oil over medium heat. Add the diced onion and red pepper, and sauté until they are softened, about 3-4 minutes. 1 tablespoon extra virgin olive oil, 1 medium yellow onion, 1 red bell pepper
Add the ground beef, salt and pepper. Cook, breaking up the beef, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if needed. 1 pound lean ground beef, 1 teaspoon salt, ½ teaspoon ground black pepper
Add the chicken stock, strained tomatoes, brown sugar, vinegar, Worcestershire sauce, chili powder, garlic powder. Stir until everything is well combined. 3 cups chicken stock, 24 ounces strained tomatoes, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, 1 teaspoon garlic powder
Stir in the penne, ensuring it is fully submerged in the sauce. 10 ounces penne
Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed the flavors.
Remove from heat. Sprinkle with chopped parsley. Serve warm. 1 tablespoon chopped parsley