Macaroni & Beef Pronto
This is an easy one-pot meal. Well, you have to add the pasta pot into the equation, so I guess it is a two-pot meal. It takes about half an hour to make and can be altered easily by changing the herb, pasta or the meat variety. I used half-beef, half-venison for this one, but you can use a good Italian sausage if you like to add spice.
8-12 mushrooms, thinly sliced
2 T chopped onion
¼ tsp tarragon leaves, or other herb you might prefer
1-2 cloves minced garlic
2 T olive oil
1 lb lean ground beef or other meat
1 tsp salt
¼ tsp pepper
dash of cayenne pepper, optional
2 cans (8 oz ea) tomato sauce
8 oz elbow macaroni, cook according to instructions
½ cup shredded Cheddar cheese
In large skillet or pot sauté mushrooms, garlic, onion and herb in oil until onion is crisp tender. Add meat and brown. Stir in salt, pepper, and tomato sauce. Simmer uncovered 10 minutes, stirring occasionally. Meanwhile cook macaroni as directed; drain. Add macaroni to skillet; mix with meat and sauce. Sprinkle cheese on top; cover and heat until cheese melts. Makes 4-6 servings.
— Barbara Rexford