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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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From my collection of handwritten recipes. Ingredients:
1 tablespoon oil |
2 large carrots, peeled and chopped |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 garlic clove, minced |
1 lb lean ground beef |
1/2 teaspoon pepper |
2 (28 ounce) cans whole tomatoes in puree |
1 1/2 teaspoons oregano |
1/2 teaspoon sugar |
8 ounces elbow macaroni |
1/4 cup parsley, minced |
1 cup cheddar cheese, shredded |
Directions:
1. Preheat oven to 400*. Set out a 13 x 9 baking dish. In a 12 nonstick skillet, heat the oil over medium heat. Stir in the carrots, onions, green pepper, and garlic. Saute for 5 minutes or until almost tender. Stir in the beef and pepper. Cook, stirring to break up the meat for 5 minutes or until the meat is no longer pink. Add the tomatoes and their puree, the oregano, and sugar; raise the heat to high and bring to a boil. Reduce the heat. Simmer, partially covered, for 25 minutes, stirring occasionally to break up tomatoes. Cook macaroni for 6 minutes. Drain, rinse, and drain again, then combine with the beef mixture and put in the baking dish. Sprinkle with the parsley and cheese and bake, uncovered, for 15 minutes or until the cheese melts and the mixture is bubbling hot.
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