Directions: |
Directions:Dice the onion. Mince the garlic. Dice the bell peppers. In olive oil, sauté onion, garlic and bell peppers in a large Dutch oven over medium heat until onions are translucent.
Add ground beef and ½ tsp salt (or to taste) to the pot (with vegetables) and continue to sauté over medium heat, breaking up beef, until it is cooked through. Add red wine to the pot and stir to dissolve any brown bits on bottom of pot. Add diced tomatoes, with their juice, tomato sauce, soy sauce, bay leaves, oregano, basil, crushed red pepper and water to the pot. Stir to combine. Place lid on pot and allow to come to boil. Once boiling, turn to low heat, and let the sauce simmer for 30 minutes, with lid on, stirring occasionally. After sauce has simmered for 30 minutes, add the macaroni and stir to combine. Continue to let the macaroni simmer in the sauce, with lid on, stirring occasionally until pasta is tender (12-15 minutes). Once the pasta is tender, taste and add salt to taste if needed. Remove the bay leaves and serve. |
Personal
Notes: |
Personal
Notes: I thought my husband, Mike, born in Maine and raised on the East Coast, would ask his Mom for the family “lobster” recipe. Instead, this is what he requested as his favorite memory from his childhood years. I’m not sure “Lorraine” added the wine, however.
It’s an easy one pot dish that cooks the pasta/beef at the same time. Great recipe for a family.
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This recipe for New England Goulash is from