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affrecaMostly following recipe found here.
2 lb. ground beef
1 large onion, chopped
1 green pepper, seeded and chopped
4 cloves of garlic, minced
1/2 cups water
2 cups chicken stock
3 cans (8 oz.) tomato sauce
1 can (28 oz.) diced tomatoes
1 tsp oregano
1/2 tsp parsley
1/2 tsp basil
1 tsp savory
1 tsp. paprika
1 tsp. aleppo pepper flakes
1-2 tbsp. Worcestershire sauce
2½ cups uncooked elbow macaroni
In a large pot, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and garlic. Cook until tender, about 3-5 minutes. Add garlic, water, tomato sauce, tomatoes, herbs, paprika, crushed red pepper flakes, and Worcestershire sauce. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.
2 lb. ground beef
1 large onion, chopped
1 green pepper, seeded and chopped
4 cloves of garlic, minced
1/2 cups water
2 cups chicken stock
3 cans (8 oz.) tomato sauce
1 can (28 oz.) diced tomatoes
1 tsp oregano
1/2 tsp parsley
1/2 tsp basil
1 tsp savory
1 tsp. paprika
1 tsp. aleppo pepper flakes
1-2 tbsp. Worcestershire sauce
2½ cups uncooked elbow macaroni
In a large pot, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and garlic. Cook until tender, about 3-5 minutes. Add garlic, water, tomato sauce, tomatoes, herbs, paprika, crushed red pepper flakes, and Worcestershire sauce. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.
