Ingredients :
2 lbs ground beef
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups water
– 1 can (15 oz) tomato sauce
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon Worcestershire sauce
– 2 teaspoons Italian seasoning
– 2 bay leaves
– 1 teaspoon seasoned salt
– 1/2 teaspoon black pepper
– 2 cups elbow macaroni, uncooked
– 1 cup shredded cheddar cheese (optional)
– Fresh parsley, chopped (optional, for garnish)
Préparations :
1. Cook the Ground Beef:
– In a large pot or Dutch oven, cook the ground beef over medium heat until it is no longer pink. Drain any excess fat.
2. Add Onion and Garlic:
– Add the chopped onion to the pot and cook until it becomes translucent, about 5 minutes. Add the minced garlic and simmer for a further minute after stirring.
3. Combine Liquids and Seasonings:
– Pour in the water, tomato sauce, and diced tomatoes (with their juice). Add Worcestershire sauce, Italian seasoning, bay leaves, seasoned salt, and black pepper. Stir well to combine.
4. Simmer:
-After bringing the mixture to a boil, turn down the heat. Cover the pot and let it simmer for about 15-20 minutes to allow the flavors to meld together.
5. Cook the Pasta:
– Stir in the uncooked elbow macaroni, cover, and let it cook on low heat for about 15-20 minutes, or until the pasta is tender. To keep the spaghetti from sticking to the bottom of the pot, make sure to stir it from time to time.
6. Add Cheese (Optional):
– If using, stir in the shredded cheddar cheese until it is melted and well combined.
7. Serve:
– Take out and discard the bay leaves. Serve the goulash hot, garnished with chopped parsley if desired.
ENJOY