Meat Goulash With Macaroni |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Rachael Ray Ingredients:
salt |
1 lb macaroni (any short pasta) or 1 lb ziti pasta, rigate (any short pasta) or 1 lb gemelli pasta (any short pasta) |
1/2 tablespoon extra virgin olive oil (evoo) |
2 slices lean bacon, chopped |
1 lb ground meat (a mixture of beef, pork and veal) |
2 garlic cloves, finely chopped |
1 small onion, finely chopped |
2 teaspoons smoked sweet paprika |
fresh ground pepper |
3 large jarred roasted red peppers, drained |
3 tablespoons tomato paste |
2 cups beef broth |
1/2 cup sour cream |
flat leaf parsley, finely chopped (a generous handful) |
fresh dill, chopped (a generous handful) |
Directions:
1. Bring a large pot of water to a boil, salt the water, add the pasta and cook until al dente. Drain the pasta and set aside.
2. While the pasta cooks, heat the EVOO, 1/2 turn of the pan, in a large, deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then move the bacon to the side of the pan and add the ground meat, crumbling it. Brown the meat for 3 to 4 minutes, then add the garlic and onion; season with the paprika and salt and pepper to taste. Cook until the onion is softened, about 5 minutes.
3. In a food processor, puree the peppers until smooth and stir into the meat. Add the tomato paste and cook for 2 to 3 minutes, then stir in the beef broth and simmer for a couple of minutes. Stir in the sour cream and cooked pasta. Top with the parsley and dill.
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