1 onion
2-3 cloves of garlic clove
1 tablespoon essential olive oil
1 lb. hamburger
1 pkg. elbow noodles
2 cans stewed tomato plants
2 tablespoons of. Worcestershire sauce
Dice the onion crush a couple of cloves of garlic clove, and saut° inside a deep saucepan plus a tablespoon of essential olive oil over medium-high temperature.
Boil water and prepare 1 lb. elbow noodles based on package directions.
Stir the onion mixture for a few minutes or before the onion is soft and translucent.
Add hamburger towards the onion mixture. Stir well, breaking up the beef. Still saut° for around a few minutes, or before the beef is fully cooked. Season to taste with pepper and salt, or perhaps a teaspoon or a couple of ground cumin, if preferred.
Empty the 2 cans of stewed tomato plants in to the beef-onion mix follow immediately with two tablespoon of Worcestershire sauce. Let simmer a few minutes, or until your elbow noodles are carried out.
Drain the elbows, and mix the sauce and noodles in whichever pan is bigger. Mix well and let looking for a couple of minutes, so "the tastes will marry," as my mother states.
Serve while hot, with a few grated cheese.
This recipe focused on my eastern PA + NJ homies.
Posted by: Peter Johnstone