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.

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.

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.

 

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