Dutch oven cooking at its very best. The recipe is one that my Mother always made for Tuesday evening supper when I was a child. Tuesdays were also Ironing Days, following Wash Days on Mondays. Our ironing board was set up in the kitchen so that Mother could watch her food as it cooked while she ironed. My sister and I sat at the kitchen table and cut out paper dolls. So many memories to savor.
In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat as you stir. Drain to remove all grease and return to pot.
Continue cooking for 5 more minutes to brown meat slightly as it gives it so much great flavor if the meat caramelizes a little.
Add the onions and garlic and saute until they are tender, about 5 minutes. Add water, along with the tomato sauce, diced tomatoes, soy and Worcestershire sauces. Stir well.
Add paprika, bay leaves, garlic powder, salt, pepper, and stir, then taste to correct seasonings. If adding corn, do so now. Place a lid on the pot and allow this to cook over low heat for about 30 minutes so that flavors "marry".
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 20 minutes until pasta is done. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more before serving.
Serve with hot Italian bread and a green salad.
| Servings: | 8-10 |
| Time: | 20 Minutes Preparation Time 60 Minutes Cooking Time |
Source: My Mother's recipe with a few "tweaks" of my own which suited my family's tastebuds. My Mother cooked to please my Father, and we kids either ate it or did without. Today, mothers are a bit more lenient, and do their best to please everyone. The recipe makes enough for a large, healthy family with growing children.
By Julia from Boca Raton, FL
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