So when I found this meal on Food.com, I figured it would be a good one to try. It seemed really familiar, like something my mom made when I was a kid, inexpensive even with changing the ground beef for turkey, and delicious.
This wasn't a super success for us, and I think it has to do with the whole wheat pasta more than anything. It was an off texture for me, and it could probably have cooked a little more; maybe next time I'll cook the pasta a little before tossing it in with the other ingredients, just to take out a little bit of the bite. Or maybe it calls for regular pasta or a different shape.
Don't make the mistake I did though and avoid using a cast iron skillet! The crud was so cooked on, I had to scrub the pan with salt for at least half an hour!
- 1 large onion , chopped
- 2 garlic cloves , minced
- 1 tablespoon olive oil
- 1 lb ground beef , browned and drained
- 2 (16 ounce) cans stewed tomatoes
- 1 (16 ounce) can water
- 8 ounces elbow macaroni , uncooked
- salt , to taste
- pepper , to taste
- parmesan cheese (optional)
- 1Saute onions and garlic in olive oil until translucent.
- 2Brown ground beef and drain.
- 3Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture.
- 4Cook for 15 to 20 minutes or until macaroni is tender.
- 5If desired, top with Parmesan cheese.
- 6Serve with crusty bread and a salad.