Ingredients
Directions
1. Cook ground beef, onion, green pepper and garlic over medium-high heat in a Dutch oven, stirring and using back of spoon to break up beef into chunks, for 8 to 10 minutes or until meat is thoroughly cooked and vegetables are softened. Drain, if needed.
![](https://canadabeef.ca/wp-content/uploads/2022/01/Step-1-5-scaled.jpg)
2. Stir in salt, oregano, basil, pepper, sugar, tomato sauce, stewed tomatoes, water, tomato paste and Worcestershire sauce; bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, for 20 minutes.
![](https://canadabeef.ca/wp-content/uploads/2022/01/Step-2-1-scaled.jpg)
3. Stir in macaroni; cover and simmer, stirring occasionally to prevent sticking, for 20 minutes or until pasta is cooked to al dente.
![](https://canadabeef.ca/wp-content/uploads/2022/01/Step-3-5-scaled.jpg)
4. Remove from heat and season with salt and pepper to taste. Serve garnished with fresh chopped parsley, if desired.
![](https://canadabeef.ca/wp-content/uploads/2022/01/Step-4-3-scaled.jpg)
Tips
Turn this dish into a goulash, by adding 2 tbsp (30 mL) of paprika with the dried herbs.
If you would like 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 water; after 20 minutes of simmering the sauce, stir in drained cooked pasta, heat through and serve.
- Category: Casseroles, Ground Beef
- Method: Kid Friendly