Ground Beef Tomato Macaroni
Browned ground beef and elbow macaroni tossed in a glossy tomato paste sauce.
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- 12 oz elbow macaroni dry
- 1 can tomato paste 6 ounce can
- ½ yellow onion diced
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup reserved pasta water plus more as needed
Instructions
Cooking
- Boil. Cook the macaroni in salted water, reserve 1 cup of the water, and drain.
- Brown. Brown the beef and onion until it reaches 160 F, then drain the fat.
- Toast. Stir in the garlic powder and tomato paste and cook 1 minute.
- Loosen. Add 1/2 cup pasta water, salt, and pepper and stir until smooth.
- Toss. Add the macaroni and toss, adding more water until glossy.
Notes
Substitutions: Use ground turkey cooked to 165 F or shells in place of elbow macaroni.
Tips: Reserve plenty of pasta water and drain the beef fat.
Storage: Refrigerate 3 to 4 days or freeze up to 2 months.
Nutrition is calculated for 1 of 6 servings.