Italian Goulash
Servings 6
Equipment
- Dutch oven
- Large pot
Ingredients
- 1 tbsp olive oil
- 1 lb of ground beef
- 1 small 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 Dutch oven, then add the marinara sauce and stir.
- Simmer the sauce for 1-2 hours to allow flavors time to combine.
- Cook the elbow macaroni in a large pot of salted water according to the package instructions, and drain completely.
- Combine the macaroni with the sauce, add the fresh basil, and mix.
- Simmer for 15 minutes to allow the sauce to soak into the noodles.
- Top with Asiago cheese if desired and serve. Enjoy.