It's from one of my cookbooks. This is the list of ingredients; if it sounds like something your family would like, I'll PM you the whole recipe.
2 cups elbow macaroni 1 pound ground beef 20 baby carrots 1 cup sliced green pepper (optional; we don't like it) 1 cup chopped onion 1 (14 1/2 oz) can diced tomatoes 1/4 cup Worcestershire sauce 2 tsp garlic powder 1 1/2 tsp Lawry's or other seasoning salt 1/2 tsp black pepper Hot sauce (optional)
Here's the cooking instructions if you want to try it later:
Boil macaroni until tender and set aside. Cut the carrots into 1/4 inch circles. Seed and chop the bell pepper if using. Brown the meat. When meat is partially browned, add the carrots and bell pepper to the skillet. Peel and chop onion and add to skillet as you chop. Add tomatoes with their juice and add all seasonings to the skillet. Cook, stirring frequently, to soften the vegetables and thicken the sauce (about 7 minutes). Add sauce to the macaroni.
This smells heavenly while it's cooking and it's delicious, especially with a nice crusty bread to mop up the sauce. Now I want this.
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2 cups elbow macaroni
1 pound ground beef
20 baby carrots
1 cup sliced green pepper (optional; we don't like it)
1 cup chopped onion
1 (14 1/2 oz) can diced tomatoes
1/4 cup Worcestershire sauce
2 tsp garlic powder
1 1/2 tsp Lawry's or other seasoning salt
1/2 tsp black pepper
Hot sauce (optional)
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Boil macaroni until tender and set aside. Cut the carrots into 1/4 inch circles. Seed and chop the bell pepper if using. Brown the meat. When meat is partially browned, add the carrots and bell pepper to the skillet. Peel and chop onion and add to skillet as you chop. Add tomatoes with their juice and add all seasonings to the skillet. Cook, stirring frequently, to soften the vegetables and thicken the sauce (about 7 minutes). Add sauce to the macaroni.
This smells heavenly while it's cooking and it's delicious, especially with a nice crusty bread to mop up the sauce. Now I want this.
Reply
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So don't go to any trouble to post this in any rush, although I would like to see the recipe for future reference.
Thanks!
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