Beef & macaroni
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion Chopped |
| ⅓ | cup | Celery Chopped |
| ⅓ | cup | Green Pepper Chopped |
| ¾ | cup | Dry Macaroni |
| 28 | ounces | Crushed Tomatoes |
| ¾ | pounds | Hamburger |
| 2 | tablespoons | Beef Base |
| 1 | teaspoon | Dry Parsley |
| 1 | each | clove Garlic Minced |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Red Pepper |
| ½ | cup | Dry American Cheese |
Directions
Place hamburger in large skillet. Separate into small pieces and saute till meat is brown. Remove meat from skillet and drain off most liquid.
Place pasta in boiling water for 8 minutes and drain. Add 1-tbl olive oil to skillet and saute onion, celery, peppers, and garlic till soft. Add cooked pasta, hamburg, tomatoes, bouillon, parsley, sugar and pepper.
Toss ingredients. Simmer slowly for 20-minutes while stirring frequently.
Serve when flavors have blended. A small bowel of dry American cheese should accompany the meal with crusty bread, and green salad.
Makes 4 servings. Thomas Jefferson enjoyed serving new foods from his travels, and thus he gave to the White House its first macaroni pie.
Later, German emigrants improved on the recipe by adding sausage.
Italian-Americans completed the dish with tomatoes. An American dinner enhanced by many generations.