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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I like to add diced carrots at first as like vegetables family loves as is, though I substitute red wine vinegar or apple cider vinegar for the red wine Ingredients:
1 lb ground beef |
2 tablespoons oil |
1 onion, medium diced |
2 cups celery, diced |
1/3 cup red wine or 1/3 cup red wine vinegar |
2 cups tomato puree or 2 cups tomato sauce |
1 cup diced fresh tomatoes or 1 cup canned tomato, undrained |
salt & fresh ground pepper |
1 cup elbow macaroni, uncooked |
3 (14 1/2 ounce) cans beef broth or 3 (14 1/2 ounce) cans boullion and 6 cups water |
Directions:
1. Fry ground beef, drain any grease and remove ground beef from pan. Add oil and saute onion and celery until translucent; add wine, tomato puree and fresh tomatoes, and simmer 30 minutes. Add Salt and pepper to taste.
2. Cook macaroni until tender in boiling water and drain well. Add ground beef, drained macaroni and broth to tomato mixture and simmer until heated through.
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