Beefaroni

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.

Beefaroni

serves 4

Ingredients:

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

Directions:

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.

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