Avg. rating 5 from 19 votes.Recipe Information
Recipe Created By: Lynda Mitchell
Ingredients
1 lb ground beef
1 cup onion
2 cloves garlic, minced
3 cups water
1 13 3/4 oz can beef broth
1 29 oz can tomato sauce
2 Tbsp chopped fresh parsley
1 tsp chili powder (optional)
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
4 cups uncooked elbow macaroni
grated parmesan cheese (optional)
Directions
In 4 qt. saucepan, brown ground beef until almost done, drain off excess fat. Add onion and garlic, and cook until onion is tender but not brown. Stir in water, beef broth, tomato sauce and seasonings. Heat to boiling. Add uncooked macaroni and return to boil. Cover and cook, stirring frequently, 12 minutes or until elbow macaroni are tender. Salt and pepper to taste; spinkle with Parmesan cheese if desired.
I found that I needed to stir it very frequently because the macaroni tended to stick to the bottom of the pan.
Notes
Substitutions
To make this dish dairy or milk free, do not use the optional Parmesan cheese.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
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