This isn't fancy, but it is a great weeknight meal. I had some tomato juice leftover from making Italian Pot Roast earlier this week and I thought this would be a good way to use it up. My mom made a dish very similar to this when I was growing up. I changed the recipe to suit our tastes (added the Italian Seasoning, basil and red pepper flakes) and it turned out great. I will definitely be making this again - probably after we eat pot roast again.
1 lb ground beef
1 cup uncooked elbow macaroni
2 tsp minced onion flakes
2 garlic cloves, minced
2 3/4 cups tomato juice
1 tsp salt
1/2 tsp pepper
2 tsp basil
1 tsp Italian Seasoning
1/2 tsp red pepper flakes
1/4 cup Worcestershire sauce
1/4 cup Worcestershire sauce
parmesan cheese for topping
Saute beef, macaroni, onion, garlic in skillet until macaroni turns slightly yellow. Drain; add tomato juice and seasonings. Bring to boil. Cover and simmer 20 minutes. Then uncover and simmer until sauce is reduced to the way you like it. Sprinkle parmesan cheese over pasta and enjoy!
Saute beef, macaroni, onion, garlic in skillet until macaroni turns slightly yellow. Drain; add tomato juice and seasonings. Bring to boil. Cover and simmer 20 minutes. Then uncover and simmer until sauce is reduced to the way you like it. Sprinkle parmesan cheese over pasta and enjoy!
4 comments:
I might make something like this tonight, except more like chili mac, because I already have chorizo out. Man this looks seriously good!
I think it would taste really good with chorizo! Let me know how it turns out.
YUM-MO This really looks good Steph!
I made this last night, minus the red pepper flakes so my kids would eat it. HOLY COW! So good. My 8 year old son had 2 whole bowls. YUMMY, fo' sho'!
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