Johnny Marzetti variation Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 med-large onion, diced
1 lb. 90% lean ground beef
1/2 lb. ground pork
2 T. olive oil
6 oz. (1 can) tomato paste
28 oz. diced tomatoes
28 oz. crushed tomatoes
28 oz. whole tomatoes, peeled, quartered with juice
2 c. uncooked elbow macaroni
2 c. frozen yellow corn
3.8 oz. (1 can) sliced ripe olives
46 oz (1 can) fresh squeezed tomato juice
1˝ - 2 c. mild cheddar shredded cheese
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Directions: |
Directions:In a Dutch oven, in olive oil sauté onions until translucent add ground beef and pork and cook until no longer pink. Incorporate the tomato paste then add all of the tomatoes and bring to a boil. Cover and reduce heat to a simmer. Cook for about 45 minutes. Add frozen corn and cover, continue to cook for another 30 minutes. Add the pasta, checking the liquid level you may need to add some of the tomato juice. Continue cooking without the lid, stirring occasionally to assure that the pasta does not stick and that it does not overcook, just before the pasta reaches "al dente", add the olives and stir. Once the pasta reaches "al dente", remove from the heat, taste for seasoning, add salt and pepper if necessary. The last step is to add the cheese and stir in well. This dish should still be juicy without being excessive. Serve it up in shallow soup dishes and enjoy. It is addictive and very filling. |
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Number Of
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Number Of
Servings:12 - 16 |
Personal
Notes: |
Personal
Notes: This recipe began long ago before Stan came into the picture. Tana used to make it for her daughter, Amanda. It is still one of their favorite dishes today. However, when I started making it I changed it slightly, adding a few more ingredients. We now have introduced this to our granddaughters, Mallory and McKenna and so now it is a favorite of theirs as well, hopefully the recipe will carry on with their families in time.
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