knaidel03/02/11




At home we call this "meat mush" but that doesn't sound as exciting as it really is. This is one of our favorite suppers and not hard to make at all - only one pot to clean, too! Can be adapted to serve with rice instead of pasta, tastes great but would require another pot.
Savory for the adults and soft enough for the baby, this humble looking smush is a real crowd-pleaser.






  • SERVING/YIELD
    5


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #6443

























INGREDIENTS













  • 1 lb ground beef (lean)










  • 1 onion










  • 5 cloves garlic










  • 1 oil for frying










  • 12-16 oz box of macaroni (elbows or twists work great)










  • 1 (8 oz) can tomato sauce










  • 2-3 cup water










  • 1 salt and pepper to taste










  1. Chop onion and garlic. I like it finely chopped but if your eaters aren't picky then you don't need to be.



  2. Sautee onions and garlic in a small amount of oil.



  3. Raise flame. Add ground beef and mash/stir until meat is brown all over.



  4. Add tomato sauce and 2 c. water. Stir once. Cover and bring to boil.



  5. Add macaroni, as much salt as you would normally add to macaroni (a matter of taste, I use several shakes from a pour spout) and a pinch or two of pepper. Return to boil and lower flame.



  6. Simmer about 10 minutes or until macaroni is soft and most water is absorbed. Check during cooking to make sure the liquid isn't all boiled out; add more water if needed.



  7. Serve and enjoy!















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