My sister Charlene and I found this recipe on http://simplyrecipes.com/. We wanted to find a recipe we could make with the pound of elbow macaroni that's been sitting in our pantry for quite a while, which is why we tried this one out for last night's dinner. We made a few resourceful changes, though, like substituting the ground beef for ground turkey since that's what we had in our refrigerator. We didn't include celery seed, either, and we subbed the parsley with oregano. But a word of advice--two cups of macaroni can yield well over four servings... maybe even eight! So be careful when approximating your serving portion sizes.
Ingredients:
1 pound ground beef
1 yellow onion, chopped (or mixed chopped green onion greens and yellow onion)
Olive oil
1/2 teaspoon Vegesal or other seasoned salt
Dash crushed red pepper
1/2 teaspoon celery seed
1 large can (28 oz) of diced tomatoes
2 Tbsp Worcestershire sauce
1/4 cup chopped parsley
2 cups uncooked macaroni (use rice pasta for wheat-free version)
1. Get a large pot of hot water heating and begin cooking the macaroni as per the directions on the macaroni package.
2. In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.
3. In a large skillet, sauté chopped onion with a tablespoon of olive oil on medium high heat. Add the ground beef and lower the heat to medium. Add a dash of crushed red pepper. Add Vegesal or other seasoned salt. Add celery seed. Add canned tomatoes. Add Worcestershire sauce. Bring to a simmer and let simmer for 5 minutes. Mix in the drained and cooked macaroni and parsley. Simmer for another 5 minutes.
Serves 4.
Recipe Courtesy of Simply Recipes:
http://www.elise.com/recipes/archives/000123hamburger_and_macaroni.php
2 comments:
Yay, one of my favorite recipes! We make it with ground turkey all the time. It's so easy for a hearty family meal.
Interesting to know.
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