Total time to prepare – Approximately 1 1/2 hours.
–– This was a popular dish in the 1950-1980 era and was also known as Johnny Marzetti. Some families even called this Ghoulash. It’s ever so easy to make and is a real comfort food. Serves 6. If you want lots of leftovers, this is easily doubled.
- 1 lb. Ground Beef (80/20)
- 1 Onions – Diced
- 1 Green Bell Pepper – diced.
- 1 Can Diced Tomatoes (14.5 oz) or Ro-Tel (10.5 oz) with juice
- 2 Garlic cloves – minced
- 1 Tbsp. Red Pepper Flakes
- 1 tsp. Black Pepper
- 1 tsp. Salt
- 28 oz can of Tomato Sauce
- 15 oz. Elbow Macaroni
- Parmesan Cheese (optional)
- Place ground beef and onion in an electric skillet or dutch oven.
- Brown the ground beef and break into little bits, saute the onion.
- Add Salt, Pepper, Red Pepper Flakes and Minced Garlic
- When the ground beef is done (no red meat remains and majority of liquid has evaporated,) drain the excess fat. At this point, I recommend patting the ground beef and onion with paper towels to absorb more of the excess fat.
- Add the tomato sauce, diced tomatoes, bell peppers and simmer until vegetables are tender, about thirty (30) minutes.
- Boil water in a separate pot and boil pasta until el dente, about 10 minutes. Drain in a colander.
- Add the macaroni to the ground beef mixture and mix until blended. Simmer for fifteen (15) minutes.
- Serve and enjoy! Sprinkle with parmesan cheese if you prefer.