Classic Mac ‘n Beef with Garlicky Texas Toast Crumb & Toast
This is a great dish to make ahead and keeps well in the refrigerator for up to 3 days. Don’t have any elbow macaroni? Any medium-sized pasta shape will work just as well.
1. Cook ground beef, onion, green pepper and garlic over medium-high heat in a Dutch oven or large saucepan, stirring and using back of spoon to break up beef into chunks, for 8 to 10 minutes until meat is thoroughly cooked and vegetables are softened. Drain, if needed.
2. Stir in salt, oregano, basil, pepper, sugar, tomato sauce, stewed tomatoes, beef broth, tomato paste and Worcestershire sauce; bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, for 15 to 20 minutes, until flavours blend.
3. Texas Toast Crumb: Meanwhile, cut slices of Furlani® Texas Toast into ½-inch (1 cm) cubes. Arrange in a single layer on parchment-lined rimmed baking sheet. Bake in preheated 350°F oven, stirring twice or more, for 18 to 20 minutes, or until golden brown and crispy all the way through. Let cool to room temperature. Fold parchment paper over cubes and crush into crumbs using the bottom of a skillet or palm of your hand. Measure out 3 tbsp (45 mL) for topping, reserving extra for another use (see Tip); set aside.
4. Stir macaroni into beef mixture, cover, and simmer, stirring occasionally to prevent sticking, for 20 minutes or until pasta is cooked to al dente.Meanwhile, bake the Furlani® garlic Texas toast according to package directions.
5. Remove pasta mixture from heat and season with salt and pepper to taste. Serve garnished with fresh chopped parsley (if using) and Texas Toast Crumb. Serve with slices of toasted Furlani Texas® Toast.
Use Texas Toast Crumb to top pasta dishes or in your favourite beef burgers, meatballs or meat loaves instead of purchased dry breadcrumbs.
Turn this dish into a goulash, by adding 2 tbsp (30 mL) sweet paprika with the dried herbs.
For a spicy southwest version, just add 1 to 2 tbsp (15 to 30 mL) chili powder with the dried herbs and 1 cup (250 mL) drained corn kernels (thawed frozen or canned) when adding the macaroni.
Looking for a faster cooking option? Cook the pasta separately while you are simmering the sauce! Here’s how: proceed with the recipe but omit the beef broth; after 20 minutes of simmering the sauce, stir in drained cooked pasta, heat through and serve.
Ingredients
Directions
1. Cook ground beef, onion, green pepper and garlic over medium-high heat in a Dutch oven or large saucepan, stirring and using back of spoon to break up beef into chunks, for 8 to 10 minutes until meat is thoroughly cooked and vegetables are softened. Drain, if needed.
2. Stir in salt, oregano, basil, pepper, sugar, tomato sauce, stewed tomatoes, beef broth, tomato paste and Worcestershire sauce; bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, for 15 to 20 minutes, until flavours blend.
3. Texas Toast Crumb: Meanwhile, cut slices of Furlani® Texas Toast into ½-inch (1 cm) cubes. Arrange in a single layer on parchment-lined rimmed baking sheet. Bake in preheated 350°F oven, stirring twice or more, for 18 to 20 minutes, or until golden brown and crispy all the way through. Let cool to room temperature. Fold parchment paper over cubes and crush into crumbs using the bottom of a skillet or palm of your hand. Measure out 3 tbsp (45 mL) for topping, reserving extra for another use (see Tip); set aside.
4. Stir macaroni into beef mixture, cover, and simmer, stirring occasionally to prevent sticking, for 20 minutes or until pasta is cooked to al dente.Meanwhile, bake the Furlani® garlic Texas toast according to package directions.
5. Remove pasta mixture from heat and season with salt and pepper to taste. Serve garnished with fresh chopped parsley (if using) and Texas Toast Crumb. Serve with slices of toasted Furlani Texas® Toast.
Use Texas Toast Crumb to top pasta dishes or in your favourite beef burgers, meatballs or meat loaves instead of purchased dry breadcrumbs.
Turn this dish into a goulash, by adding 2 tbsp (30 mL) sweet paprika with the dried herbs.
For a spicy southwest version, just add 1 to 2 tbsp (15 to 30 mL) chili powder with the dried herbs and 1 cup (250 mL) drained corn kernels (thawed frozen or canned) when adding the macaroni.
Looking for a faster cooking option? Cook the pasta separately while you are simmering the sauce! Here’s how: proceed with the recipe but omit the beef broth; after 20 minutes of simmering the sauce, stir in drained cooked pasta, heat through and serve.
