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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I really like this recipe because it is very tasty. I found in the American Heart Association Cookbook some time ago. I have made changes to it according to our taste. I also used regular tomatoes, crushed and 2 cloves of garlic and fresh herbs to taste as I grow a lot of different herbs year round. I omitted the ketchup and used 1 cup of Hunts tomato sauce in a can. I have forgotten what size can I used but it was a regular size can this makes it very good. Sometimes I use Italian seasoning to taste we really like the taste of it and it is fresh to. I also use gound round. Ingredients:
1 cup uncooked macaroni |
1 lb lean ground beef |
1/2 lb fresh mushrooms, sliced |
1 cup chopped onion |
1 clove minced garlic |
1 (6 ounce) can no-added-salt tomato paste |
3/4 cup water |
1 cup low sodium ketchup |
1 small bay leaf |
1 teaspoon sugar |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon oregano |
1/4 teaspoon basil |
Directions:
1. Cook macaroni according to package directions.
2. Drain and set aside.
3. Brown gound round with mushrooms, onion and garlic.
4. Add remaining ingredients.
5. Simmer gently about 15 minutes.
6. Add cooked, drained macaroni.
7. Simmer 5 minutes.
8. Remove Bay Leaf.
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