One-Pot Macaroni With Beef and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great for a busy week. Drain the fat off after browning to skimp on some extra calories and fat of course. Ingredients:
1 lb lean ground beef |
1 onion, chopped |
3 garlic cloves, minced |
1 green pepper, chopped |
2 carrots, thinly sliced |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
796 ml crushed tomatoes |
2 cups macaroni |
1/4 cup shredded cheddar cheese |
1/4 cup minced fresh parsley |
Directions:
1. In Dutch oven or large deep saucepan, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes.
2. Drain off any fat.
3. Add onion, garlic, green pepper, carrots, oregano, basil, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
4. Add tomatoes and 3 cups water; bring to boil.
5. Stir in macaroni; reduce heat, cover and simmer, stirring occasionally, until pasta is tender but firm (al dente), about 20 minutes.
6. Sprinkle with Cheddar cheese and parsley.
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