We crave this stuff every so often, and it’s a super easy and hearty meal. The best part is that it tastes even better the next day!
Tomato Beef Pasta
Adapted from Mom
Makes about 6 servings.
1 pound ground beef, (I use ground sirloin)
1 pound pasta, (I use whole wheat rotini, mom uses elbow macaroni)
1 large bottle (46 ounces) tomato juice
3 tablespoons ketchup
2 teaspoons brown sugar
2 tablespoons chili powder
1 onion, chopped
1 green bell pepper, chopped
to taste salt and pepper
parmesan cheese, grated (optional)
Brown meat and drain fat. Add onion and pepper and sauté for a few minutes, until veggies get tender. Sprinkle on chili powder, brown sugar, salt and pepper. Add ketchup and tomato juice and stir. Pour in pasta and stir to coat.
Simmer, covered, until al dente (about 20 minutes), stirring occasionally to make sure that the juice is cooking the noodles evenly.
Serve, topped with freshly grated Parmesan cheese if desired.
Amounts are all approximate.
MacGourmet Rating: 5 Stars
I made a salad to go alongside with tomatoes, red onion, goat cheese and fresh basil from my herb garden. I dressed it with fleur de sal, fresh cracked black pepper, extra-virgin olive oil and oregano white balsamic.