Italian Goulash
Servings 6
Equipment
- Dutch oven
- Large pot
Ingredients
- 1 tsp olive oil
- 1 lb of lean ground beef 94/6
- 1 small sweet yellow onion diced
- 3-4 baby bell peppers diced (I used red & orange)
- 8 oz cremini mushrooms sliced
- 4 cloves of garlic chopped
- Sea salt and freshly cracked pepper to taste
- 3 cups of Roasted Tomato Onion & Garlic Marinara
- 12 oz elbow macaroni cooked per instructions
- Fresh basil chiffonade
- Asiago grated
Instructions
- Heat the olive oil in a small Dutch oven over medium heat. Add the onions and mushrooms then cook for 3-4 minutes.
- Add the ground beef, bell pepper, and chopped garlic then season with sea salt and freshly cracked pepper; cook for 4-5 minutes making sure to crumble the ground beef as it cooks.
- Drain any excess grease from the pan then add the marinara sauce, and stir until mixed thoroughly. Simmer the sauce for 1-2 hours so flavors combine.
- Cook the elbow macaroni in a large pot per instructions (make sure to season the water with salt) then drain completely. Combine the macaroni with the sauce, add the fresh basil, and mix well.
- Simmer for 15 minutes so the sauce has time to flavor the noodles. Top with Asiago cheese if desired and serve. Enjoy.