Monday, October 31, 2011


In honor of Halloween, here is a recipe for you. "Ghoul-ash" if you will.

I tried this last night because it sounded fun, and we had all the ingredients on hand. It was delish, and will be showing up in regular rotation for din-din.

I did make a few minor adjustments, and I only made half the recipe in case we didn't care for it.

I added a yellow pepper to it instead of stewed tomatoes.We don't care for tomatoes, and we had the pepper on hand. If I would have had a green pepper, I would have used that. I did use a half can of seasoned tomato sauce instead of the stewed tomatoes.

I cooked the onion and garlic in with the beef. I also used Lawry's as the seasoned salt.

I switched out the soy sauce for worchester sauce, as I prefer that taste for a dish like this.

{all recipes website}


  • 2 pounds lean ground beef
  • 2 large yellow onions, chopped
  • 3 cloves garlic, chopped
  • 3 cups water
  • 2 (15 ounce) cans tomato sauce
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 tablespoons soy sauce
  • 2 tablespoons dried Italian herb seasoning
  • 3 bay leaves
  • 1 tablespoon seasoned salt, or to taste
  • 2 cups uncooked elbow macaroni


  1. In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
  2. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
  3. Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

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