Ok so we tried another recipe that I have tweaked more times than I can remember and now we love it! This totally falls into the category of can feed an army. But we freeze half and bake it off at a later date maybe add a little mozzarella when it bakes to give it a little different taste.
So if you are anything like me you meal plan to try to make sure you stay on target with what you got at the grocery store. But then it comes to the day you are going to cook and you forgot the meat is frozen. Well at least with this meal that doesn’t matter.
So I started with a pound of frozen beef. Added the onion and peppers. My peppers are from my garden last year so those are frozen too. Brown in a little olive oil. If there is a lot of fat after browning then drain it, mine is a very lean meat. Then add the garlic, salt and pepper. saute for a few minutes.
Add in the spaghetti sauce. Then pour 1/2 cup water into that jar and swish it around to get the last of the sauce out. Add a small can of tomato sauce and sugar.
Cover and simmer on low for 1 hour. While the sauce simmers cook the elbow pasta.
After the hour, add the red pepper flakes and the cooked pasta. Top with Parmesan cheese and serve.
2 TBSP Olive Oil
1 Pound Ground Beef
1 Bell Pepper
2 TBSP Minced Garlic
Salt and Pepper
1 Jar spaghetti sauce
1/2 Cup Water
1 Small Can Tomato Sauce
1 TBSP Sugar
1/4 TSP Crushed Red Pepper Flake
1/2 Cup Parmesan Cheese
1 Box Elbow Macaroni, Cooked
Brown beef, onion, bell pepper in olive oil. Drain if necessary.
Add garlic, salt, and pepper. Allow to cook together before adding in the spaghetti sauce, water, tomato sauce and sugar. (I pour the water into the spaghetti sauce jar to get all the sauce out). cover and simmer on low 1 hour.
While the sauce simmers cook the pasta and drain.
Add red pepper flakes and cooked pasta.
Sprinkle top with parmesan cheese.
Serve and ENJOY!!!