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I Googled the name just to make sure it wasn't some crazy word my mom made up...it is a real word for a "watery stew". That is not what this is! My ultimate comfort food from my childhood. I've eaten it for breakfast, lunch and dinner. It's a very plain dish that is a good base for any experimentation. My personal add in is the Great Northern white beans (I was trying to cut the beef in 1/2 and add more protein). It is great the next day and freezes and reheats easily.
- 1 lb dry elbow macaroni
- 2 (28 ounce) cans diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 1⁄2 lbs lean ground beef
- 1 (14 ounce) can white beans, drained & rinsed
- 1 large yellow onion, finely chopped
- 2 garlic cloves, smashed
- 2 tablespoons olive oil
- 1⁄2 teaspoon Accent seasoning (MSG) (optional)
- black pepper, freshly ground to taste
- Fill a large pot with cold water. Cover and bring water to a boil. Salt the water and cook the macaroni until al dente. Drain and return to large pot. Cover and set aside. You can also do this while you are prepping and preparing the meat.
- In a large skillet, heat the olive oil and add the 2 cloves of smashed garlic to the oil. Saute on medium heat and cook for 2-3 minutes. Stir in the chopped onion and mix to coat with garlic oil. Season the onions with a pinch of salt and black pepper. Saute until soft and transluscent. Remove smashed garlic pieces.
- Add the ground beef, breaking up any clumps to form small to medium small bits. Season with salt, pepper (and Accent if you are using that seasoning). Brown the meat and drain off any excess liquids.
- Add meat/onion mixture to the pot of cooked macaroni. Add the 2 cans of diced tomatoes and the 1 can of tomato sauce. Fold in the 1 can of white beans and mix in gently to the macaroni, beef and tomatoes. Taste and adjust any seasoning at this time. Cover and heat through on low-med lo heat for at least 30 min to blend flavors.
- When reheating leftovers, it the macaroni seems to be absorbing the tomato's liquids add more tomato sauce, tomato juice or one 16 oz of diced tomatoes. I've even used a can of V8 to rehydrate.