Description
There were no microwaves when my mom made this, so she did it on the stove top. She never gave us the recipe and I have discovered it through trial and error. You never forget the taste! I started with a recipe in a microwave cookbook and have adjusted the ingredients over time. If anyone is home when you are cooking, you will have company in the kitchen! Serve with Caesar salad, oven-baked garlic butter French bread and red wine. Microwave temperatures vary, so keep checking to see if these power levels work for you.
Ingredients
- 1 (8 ounce) package uncooked elbow macaroni
- 1 pound ground beef
- 1 cup diced onion
- 1 cup sliced celery
- 1 tablespoon minced garlic
- 1 (14.5 ounce) can diced tomatoes
- 1 (10 ounce) can tomato sauce
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- ΒΌ teaspoon caraway seed
- 1 pinch cayenne pepper, or to taste
- 1 teaspoon salt
Instructions
- Bring a pot of lightly salted water to a boil. Add the macaroni
- and cook until tender
- about 8 minutes. Drain.
- Meanwhile
- crumble the ground beef into a 2 quart or larger casserole dish. Add the onion
- celery and garlic. Cook in the microwave on High for 5 to 6 minutes
- or until beef is no longer pink. Stir once during cooking. Drain off the grease.
- Stir the tomatoes
- tomato sauce and sugar into the beef
- and season with paprika
- oregano
- caraway seed
- cayenne pepper and salt. Cover
- and cook in the microwave on power level 8 for about 14 minutes
- or until celery is tender and the flavors have blended.
- Remove from the microwave
- and mix in the cooked macaroni. Cook for 2 to 3 more minutes
- until heated through. Serve.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 6