I make this week every week. I was eating a bowl of it at coffee time and one of my co-workers asked for my recipe... well, here it is!
1.5-2 lbs of ground beef
3 or 4 carrots sliced
3 or 4 celery sliced
0.5 c of chopped onion
1.5 – 2 c of elbow macaroni
1 jar (16oz) of salsa
1 tsp of minced garlic
1 tsp oregano
0.5 tsp of thyme
0.5 tsp of parsley
Beef broth (see note below)
Vegetable broth (see note below)
Water (see note below)
Brown beef with the garlic, oregano, thyme, parsley. When just about done, add the carrots, celery and onion to the beef to soften the veggies.
In a pot, combine the broth, water, salsa and bay leaf and bring to a boil.
NOTE: I use the concentrate broth (liquid you add to water), so I use about 8-12 cups of water, and then add I take a glass measuring cup and fill it to the ¼ cup line with the liquid beef concentrate, then top it up to the 1/3 c line with liquid veggie concentrate. I add that to the water.
Once water mixture is boiling, add the beef and veggie mixture to it, draining off as much fat as you can. Let it come back to a boil, then drop it down to a simmer for about half hour. When just about done (veggies are cooked through), add the macaroni and cook until all the pasta is done, and then fill your face.
There are many variations to this – you can add tomato soup, diced tomatoes, spuds instead of pasta, or barley instead of pasta. I like using salsa because it gives it a little kick.
Use as much or as little broth as you want, go with how thick or thin you want the base to be, just remember to adjust the liquid concentrate accordingly.
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