This is a Paula Deen recipe from Good Housekeeping magazine. I scribbled it down in the doctor's office on the back of a receipt and it looks really good.
- Ready In:
- 2 lbs ground beef
- 2 large yellow onions
- 3 garlic cloves
- 3 cups water
- 2 (15 ounce) cans tomato sauce
- 2 (14 1/2 ounce) cans diced tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons italian seasoning
- 3 bay leaves
- 1 tablespoon paula's house seasoning (or 1/2 teaspoon garlic powder & 1/2 t. black pepper)
- 1 tablespoon seasoning salt
- 2 cups uncooked macaroni
- Cook the beef, drain.
- Add onions and garlic. Saute for about 10 minutes.
- Stir in everything else BUT the macaroni.
- Heat to boiling, simmer 20 minutes.
- Stir in macaroni, heat to boiling. Simmer 20 minutes.
- Remove from heat and let sit for 30 minutes.
- I'd be curious to see if the macaroni got overdone with these cooking/sitting times. I think that I'd check it after that last 20 minute simmer. Also, I'm not sure about the measurements for the alternative house seasoning. That's what the magazine said, but I bet it will need more than 1/2 teaspoons of each.
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I made this and did adjust the seasonings-to my taste.I put the macaroni in and covered it,so it cooked the way I liked in 20 minutes,while it was simmering.(I don't like mine squishy) If you add other veggies,like peppers,add to the step at the beginning and saute.I like olive oil for sauteing. This is a great recipe and I appreciate you sharing! Thanks!
I cut the recipe in half, and followed some comments of others: I used one bay leaf and used maybe 1 tbs. of soy (and that was quite enough, and I love soy). The macaroni was mostly cooked maybe 10 min. before it was time to cut it off, and had a good taste. I am now waiting for the last 20 min. as stated, but I can't imagine anything will change. Very good. I may add a little more salt the next time, or just use plain salt and not seasoning salt. I did cook my garlic and onions with the ground beef in the beginning, and added a little salt to the meat then.