Ingredients and Weight:
- Elbow macaroni pasta, 1 pound
- Ground beef, 1 pound
- Onion, chopped, 1 medium
- Green bell pepper, chopped, 1 medium
- Red bell pepper, chopped, 1 medium
- Mushrooms, sliced, 1 cup
- Celery, chopped, 1/2 cup
- Canned tomato sauce, 1 (14.5 ounce) can
- Canned tomato paste, 1 (6 ounce) can
- Water, 1 cup
- Worcestershire sauce, 1 tablespoon
- Salt and pepper, to taste
- Shredded cheddar cheese, for serving
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Cook the pasta according to the package directions. Drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
- Add the onion, green pepper, red pepper, mushrooms, and celery to the skillet. Cook until softened, about 5 minutes.
- Stir in the tomato sauce, tomato paste, water, and Worcestershire sauce. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
- Add the cooked pasta to the skillet and stir to combine. Season with salt and pepper to taste.
- Serve immediately, topped with shredded cheddar cheese.
Nutritional Information (per serving):
- Calories: 350
- Fat: 12 grams
- Carbohydrates: 45 grams
- Protein: 25 grams
Dish Characteristics:
- Savory and flavorful
- Comforting and filling
- Easy to make and customizable
User Comments:
- "This is a great dish that is perfect for a quick and easy meal."
- "I love the combination of flavors in this recipe."
- "It's a great way to use up leftover pasta."
- "I highly recommend this dish!"
- "This is a family favorite that we make all the time."
Special Precautions and Tips:
- Be sure to drain the ground beef well before adding it to the sauce. This will help reduce the fat content of the dish.
- You can also add other vegetables to this dish, such as carrots, peas, or corn.
- If you don't have tomato paste, you can substitute an equal amount of tomato sauce.
- This dish can be made ahead of time and reheated when ready to serve.
