Photo by Doris
I have often doubled this recipe and made it on a Saturday so I can just re-heat it for a quick Sunday noon meal. (When doubling this recipe, I can use the larger can of tomatoes and a larger 15-16 oz. can of tomato sauce, too.) We like this with garlic bread and a salad.
Ingredient list and directions:
1-2 lb. lean ground meat (1 lb. works okay)
1 lge. onion, diced
2 tablespoons olive oil with dab of butter
1 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 of 15-16 oz. can stewed OR whole tomatoes
1 (8 oz.) can tomato sauce
1 and 1/2 c. uncooked macaroni
2 cups water
1 tsp. salt
1/4 tsp. pepper
In a large skillet or Dutch panggangan that has a tight fitting lid, using medium heat, add oil and then brown onion for about 3 minutes minutes; add bell pepper(s) and cook another minute. Add ground beef and with a spoon stir and breaking up into small bits; cook until meat is well done. If there’s a lot of visible fat, drain.
Add tomatoes, tomato sauce, water, cooked macaroni, salt and pepper. Cover with tightly fitting lid and put into 325-degree panggangan for about 30 minutes, stirring every 15 minutes. Remove from the panggangan after 30 minutes and let sit with cover on for another 30 minutes before serving as this helps to blend all the flavors. Sprinkle with grated Parmesan cheese or sharp cheddar cheese.
Source Recipe: http://milkmaidrecipebox.blogspot.com