Ingredients: |
Ingredients: 1 T canola oil
1 lb ground beef
1 t Italian seasoning
1 t chili powder
½ t salt
¼ t black pepper
¼ t crushed red pepper
1 medium onion, finely diced
3-4 garlic cloves, finely minced
1 T tomato paste
2 (14.5 oz) cans petite diced tomatoes
1 (24 oz) jar marinara (I like Raos)
2 c beef broth
1½ t Worcestershire sauce
12 oz elbow macaroni
Shredded cheddar cheese for serving
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Directions: |
Directions:Heat oil in a large Dutch oven or other large pot over medium high heat. Add the ground beef and sprinkle with the Italian seasoning, chili powder, salt, black pepper, and crushed red pepper.
Arrange the beef in one layer and cook for 2-3 min. Stir well, arrange in one layer again and cook an additional 1-3 min until browned.
Lower heat to medium and add the onions, cook for 3 min, stirring frequently.
Next, add the garlic and tomato paste, cook for 1 min, stir often
Add pasta sauce, diced tomatoes, beef broth and Worcestershire sauce to the pot while stirring and gently scraping any bits from the bottom of the pot.
Raise heat to high and bring sauce to a simmer. Then lower heat to med-low, cover pot and let the sauce simmer for 10-12 min to let the flavors develop and come together.
Finally, add the macaroni to the pot, raise the heat to high and let the sauce come back to a simmer. Then, lower heat to medium-low to keep the sauce simmering, not boiling. Cover the pot and cook the macaroni in the sauce for 12-15 min or until it is tender. Stir the macaroni often because it may stick to the bottom.
Taste and add salt if needed.
Serve with shredded cheddar and warm crusty bread. |
This recipe for Homemade Beef-a-roni is from