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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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by Lori. Ingredients:
3 (16 ounce) cans stewed tomatoes |
3 cups water |
1 lb ground beef (i'll be using ground venison) |
3/4 cup chopped onion |
3 minced garlic cloves |
12 ounces uncooked elbow macaroni |
salt |
pepper |
4 1/2 teaspoons olive oil |
shredded parmesan cheese |
Directions:
1. To prepare: Saute onions and garlic in olive oil until translucent.
2. Add tomatoes, water, ground beef, salt, and pepper; cook 5 minutes.
3. Freeze sauce in zip-lock bag (I plan to use 1-gallon bags, I assume it will fit).
4. To serve: Thaw sauce.
5. Put sauce into pot with uncooked macaroni.
6. Cook 15-20 minutes or until macaroni is done.
7. If desire, top with Parmesan cheese.
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