Prep 15 mins
Cook 30 mins
I looked through all, many similar, but mine enough different I decided it warranted being submitted separately. My granddaughter wrote and asked for the recipe - what recipe? - so I wrote back and told her how I usually made it. But it's a little different now. I wish I'd had some green and red peppers but passed them up at the store. It turned out nice but am hoping the flavors will blend together overnight. I make my Italian meat sauce similarly but use garlic and Italian spices which I don't for this. I used 2 packets of Swanson Flavor Boost, and the editor will not recognize it. It's very concentrated broth and new on the market.
- 1 1⁄4 lbs ground beef (I got Amana Angus, can't say it's all that different but didn't have to drain grease off)
- 1⁄2 medium onion, cut up
- 2 1⁄2 cups uncooked creamette medium pasta shells
- 1 (6 ounce) can tomato paste
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄2 teaspoon Lawry's Seasoned Salt
- 1⁄4 teaspoon schilling seasoned pepper
- 1⁄2 teaspoon dried parsley
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2-3⁄4 cup grated cheddar cheese
- tomato paste, can of water plus about 1/2 can more
- Start cooking the pasta shells in 3 quarts of boiling water to which a few drops of salad oil and a little salt were added; stir occasionally.
- Cook eleven minutes for well done, drain, don't rinse, set aside.
- Next I browned the onions in some margarine and scraped into small dish to set aside until the meat is browned.
- Turned up the heat and put in the ground beef, started breaking it up with spatula.
- Continued to brown the beef and break up with a little cookie-cutter type chopper with sharp, scalloped teeth (use whatever you prefer as a utensil.
- Brown to me is parts are actually a nice brown, not just stirring around until all the pink is gone; it helps with the flavor.
- When beef was browned to my satisfaction, put the onions back into the skillet with the browned, broken-up beef.
- Added the tomato paste, diced tomatoes and water, stirred on low heat.
- Add the flavor booster and did a taste test because it's salty, just right.
- To avoid over salting,I didn't use any salt except what I boiled the shells in until I added the booster (it's concentrated).
- Add the seasoned salt, seasoned pepper blend, parsley, Worcestershire sauce and cheese.
- If it's too thick, add a little more water; if too watery, cook it down while stirring, doesn't take long.
- Can be eaten right away, baked in oven, frozen, or made a day ahead.
- Add ground pepper to taste when served.
We really enjoyed this easy recipe. I followed the recipe as written using homestyle stock flavor instead of the swanson booster as that is what I had. I also forgot to add the parsley and used parm instead of cheddar cheese. This made a lot but the pan was empty at the end of the meal. We all enjoyed this. Made for Spring PAC 2012
CAUTION my review is based on it WITHOUT the SWANSON FLAVOR BOOSTER. We really enjoyed this recipe but because the flavor booster was not listed in the ingredients I didn't buy it. (I just take the ingredients lists, print and shop) Only later discovering it was in the comments section of the recipe. I think the editors should list it so as not to throw off other chefs. That said this was a nice recipe and the family ate it. It is not heavily seasoned however due to the flavor booster not being in it. My family gobbled it up and did so quickly. Thanks for posting Persian Berry 2011. Enjoy! Chef DLH