I have been behind on getting my posting together. Seems it's gotten a bit more hectic at our place and we had a few repairs, photos to upload, nice weather that begs you to ride......so, here is a recipe shared by a friend that I actually made two weeks ago. Just got the photos uploaded ;-D
I've been wanting to participate in Magazine Mondays, Crock Pot Wednesdays, the I Heart Cooking Club and not to mention....answer email and comment on my foodie buds blogs! Not enough time in the day. So, once I evaluate what I can manage I'll be a bit more regular with posting. In the meantime.............
My friend Amy shared a recipe with me that is easy to toss together and as a bonus, you'll most likely have the ingredients readily available in your pantry.
Here is all you'll need....
1 tablespoon Paula Deen’s House Seasoning
3 tablespoons soy sauce
3 bay leaves
2 tablespoons Italian seasoning
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans tomato sauce
3 cup water
3 cloves garlic, chopped
2 large onion, chopped
2 lbs lean ground beef
1 tablespoon Paula Deen’s Seasoned Salt
2 cups elbow macaroni, uncooked
In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease.
Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well.
Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
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