Quick pasta dish - can be made the day before, reheats well..
4 to 5
2 Cups Raw Elbow Macaroni - Cooked
3 Tablespoons Butter
1 Whole Small Onion, Diced Small = ½ Cup
1 Lb. Ground Beef -
1 Can (28 Oz.) Plum Tomatoes with Liquid - Chopped Fine or Pass thru Food Processor
Salt - To Taste - Start with ¼ teaspoon
Pepper & Garlic Powder
No nutrition information available
In large skillet, heat butter, add onions, sauté until transparent.
Add beef, browning until almost cooked.
Add tomatoes, water or broth & seasonings. Stir. Cook 15/20 minutes.
Check for liquid as it dries up - add more liquid as needed -
Add drained cooked macaroni, stir. Taste for seasonings.
Cook/heat together for 5 minutes. Serve.
Note: Boil macaroni when meat sauce is almost done - as "elbows" cook fast
This recipe uses "elbows" pasta, as it gets into the holes & tastes good
Boil macaroni as per directions on box, as meat sauce is almost done