This recipe has stood the test of time for taste, ease of preparation, satisfaction and quick clean-up. My mother, Eva, now 99 years old, first cooked up this dish for her cubscouts (which included my brother) more than 60 years ago. Kids of all ages will enjoy it.Provides protein, iron, magnesium, potassium, vitamin A, zinc, and riboflavin.
- 1 pound ground beef (chuck) or turkey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped (optional)
- 8 oz. can tomato sauce
- 3 cans of water
- 1 box gluten-free penne, macaroni or fusilli
- 1 teaspoon dried basil
- 2 tablespoons chopped fresh parsley
A large skillet with lid or large heavy bottomed pot with lid.
- Heat the skillet or heavy pot to medium high and sprinkle the salt over the surface.
- Add the ground meat, spreading it with a fork or spatula so that it contacts the surface.
- Continue scaping so meat fries evenly.
- Before the meat has fully browned, add the onions and green pepper.
- When vegetables are golden, drain off excess fat from skillet then add tomato sauce, water, parsley, black pepper and basil.
- Scrape bottom to loosen flavorful bits of meat and stir a few times to combine ingredients.
- Bring to boil then add pasta. Turn down to low heat and cover.
- Slowly cook for 20 minutes or until pasta is done.