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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Recipe compliments of Cook's Illustrated. They have taken an old classic apart and rebuilt it from the noodles up, making it healthier and a lot more nutritious. Ingredients:
salt |
1/2 pound elbo macaroni (about 2 cups uncooked pasta) |
3 tablespoons vegetable oil |
1 1/2 pounds 85% lean ground beef |
2 medium onions, chopped |
1 red bell pepper, stemmed, seeded and chopped medium |
6 medium garlic cloves, minced or pressed through a garlic press |
2 tablespoons garlic powder |
1 tablespoon ground cumin |
1 (14.5 ounce) can diced tomatoes |
1 (28 ounce) can tomato puree |
1 tablespoon light or dark brown sugar |
8 ounces colby jack cheese, shredded, about 1 2/3 cups |
Directions:
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring 4 quarts of water to a boil in a Dutch oven over high heat.
2. Stir in 1 tablespon salt and the macaroni; cook until al dente, about 5 minutes. Reserve 3/4 cup of the pasta water and drain the pasta. Transfer the pasta to a bowl and set aside.
3. Wipe the Dutch oven dry. Add 1 tablespoon of the oil and return to medium high heat until shimmering. Add the beef and cook, breaking up the pieces with a wooden spoon until it is no longer pink and it is beginning to brown, 5 - 8 minutes. Drain the beef through a colander, discarding the drippings and set it aside.
4. Add the remaining 2 tablespoons oil to the Dutch oven and return to medium high heat until shimmering. Add onions, red bell pepper, garlic, garlic powder and cumin; cook, stirring occasionally until the vegetables are softened and beginning to brown about 7 minutes. Add the diced tomatoes, tomato puree, brown sugar, the reserved pasta water and the drained beef; bring to a simmering and cook, stirring occasionally until the flavors are melded, about 20 minutes.
5. Stir in the cooked pasta and season with salt and pepper to taste. Pour into a 9 x 13 inch baking dish (or shallow caserole dish of similar size) and sprinkle with the cheese. Bake until cheese is melted and browned, about 15 minutes. Cool for 5 - 10 minutes before serving.
6. Note: You can substitute 1 1/2 pounds ground turkey for the beef.
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