Food is a beautiful way to stay connected to the ones you love.
Beefaroni was my dad’s signature recipe. We ate it countless times as kids. It was such a crowd pleaser that one of my cousins would special request it from Dad whenever she was over. He could have pulled a box with a smiley gloved hand out of the pantry, but he didn’t. He made this from scratch.
Brown 1 pound of lean ground beef in a large skillet over medium-high heat. When it’s just about done, add half an onion that you’ve diced well, and let cook another 5-7 minutes. Then, add 3 gloves of garlic and saute for 30 seconds.
Then you toss in a 14.5 ounce can of diced tomatoes with the juice, 1 tablespoon tomato paste, and one bay leaf. You also want to add 1 tablespoon of Worcestershire sauce. I can’t remember if Dad did, but it seems like the kind of thing he would have done. Stir, reduce heat to medium-low, and let simmer.
Meanwhile, boil 8 ounces of gluten-free elbow macaroni. I can’t sing the praises of the Ancient Harvest quinoa pastas enough.
When it’s done, drain it and add it to the meat sauce, which is now thick and rich and tangy.
1 8-oz package gluten-free elbow macaroni
1 pound lean ground beef
1/2 large onion, diced
3 gloves garlic, minced
1 14.5-oz can diced tomatoes and juice
1 bay leaf
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
Parmesan cheese and red pepper flakes to garnish, if desired
1. Saute ground beef in large skillet over medium-high heat. When meat is nearly cooked through, add onion and saute an additional 5-7 minutes. Add garlic and cook another 30 seconds.
2. Add tomatoes, tomato paste, Worcestershire sauce, and bay leaf. Reduce heat to medium-low and simmer.
3. Cook noodles according to package directions. Drain and add to meat sauce. Stir well.
4. Top with Parmesan cheese and red pepper flakes, if desired.