Tomato Macaroni

Tomato macaroni in bowlThis is essentially homemade Beefaroni.  When I was a kid, this was what I liked best that Mom made. It was a treat! I had no idea how easy it was to do.

I’ve recreated this recipe based on what Mom told me: “you cook macaroni and hamburg and pour in tomato juice and heat it.”  Okay! Mine has never tasted as good as Mom’s, so I’m still missing something – maybe just her touch with it. Anyway, this is getting pretty close.

These amounts make a large potful – maybe 6-8 servings. You can half or double it.

My Mom’s Tomato Macaroni

Cook 2 cups macaroni in salted water (undercook slightly).  Drain and return to pot.

Cooked ground beef added to cooked macaroniBrown 1 lb ground beef with or without chopped onions.  Put cooked beef in pot with macaroni, over med. to low heat.

Add tomato juice.  Stir, adding juice until proportions appear balanced (2/3 to 3/4 of a large can).  Add a can of tomato soup and mix in.  That gives the sauce a thicker consistency to coat the macaroni.

Tomato macaroni in pot, cookedIf you want your veggies right in the bowl, add frozen peas or green beans. Mom never did that, but it’s good.

Add a few drops of Worchestershire sauce and salt and pepper to taste.  You can add a bit of hot sauce if you want a bit of zing.

Cook until heated through, maybe 20-30 minutes.  You don’t want to overcook or the macaroni will go mushy.

Serve.  Parmesan cheese can be sprinkled on top.