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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is made from a combination of a recipe from my mama and one from Guy Fieri’s book: Diners, Drive-ins and Dives by The Red Arrow Diner in Manchester, NH. Ingredients:
1 lb of ground chuck |
1 (14 1/2 oz) can of petite diced tomatoes with basil, garlic and oregano (undrained) |
1 (10 3/4 oz) can of condensed tomato soup |
1 (8 oz) can tomato sauce with basil, garlic and oregano |
1 tbsp tomato paste |
1 (16 oz) bag of #21 small elbow macaroni |
1 large bell pepper (finely chopped) |
1 medium onion (finely chopped) |
2-3 medium garlic cloves (finely chopped) |
1 tsp of kosher salt |
1/2 tsp black pepper |
1 tbsp of italian seasoning crushed up |
1 tsp sugar |
pam cooking spray |
Directions:
1. 2 different pots will be used in this recipe, a 3 qt. (10”) sauté pan and a 6 qt. stock pot.
2. Spray the sauté pan with the PAM cooking spray.
3. Over medium heat, sauté the onion and bell pepper until soft. (About 5 minutes) then add the garlic and cook, stirring, for another minute.
4. Add the ground chuck and continue to cook, stirring and breaking up the ground chuck until the meat is no longer pink. (About 7 minutes) (Do not drain)
5. Sprinkle the herbs, salt and pepper over the meat and mix in well.
6. Add tomatoes, tomato soup, tomato sauce, tomato paste, the sugar mix well.
7. Turn the heat down and simmer while you cook the pasta. (Stirring frequently)
8. In the stock pot, cook the elbows per package instructions until al dente, drain (but do not rinse) and add back to the stock pot.
9. Add the meat sauce to the cooked elbows and mix well. Allow mixture to rest covered for 10 minutes. (Stirring occasionally)
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