Slice tomatoes in half and core out the middle and seeds. Next, cut tomatoes into large chunks. Dice onion, peppers, and garlic. Bring large pot of water to boil for noodles. When water is boiling, add salt and cook noodles al dente. Reserve one cup of the pasta water then drain in colander. Give the noodles a quick rinse with cold water so they don’t stick together. Heat up Blackstone on medium heat, and spread olive oil across surface when hot. Place tomatoes, onion, peppers and garlic on griddle and sauté. Cook and mix ingredients every few minutes, chopping with spatulas as they soften. Add oregano, basil, salt & pepper (to taste) and continue to cook and mix. The longer you cook, the thicker the mixture will be as the liquid begins to evaporate, you do not want it too watery. About 1 minute before done add the parsley and mix one last time. Scoop mixture into a bowl or directly into blender. Using the blender, you will purée the mixture until the sauce is well blended. Scrape the griddle relatively clean and add a few squirts of whatever cooking oil you generally use, and add the ground meat. Cook and chop the meat, seasoning with salt and pepper. Add the cooked noodles and sauce from the blender and mix thoroughly, add the reserved pasta water a little at a time to help marry the sauce to the noodles. Don’t overcook at this point to avoid drying out the pasta. Serve and enjoy!