Beefaroni
A nostalgic casserole-like dish of elbow macaroni, rich tomato sauce, and hearty ground beef that's perfect for busy weeknights and family dinners.
Ingredients
Pasta and Base
- 2 cups elbow pasta (uncooked)
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 medium onion (finely minced)
- 1 pound lean ground beef
Seasoning and Sauce
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cans condensed tomato soup
- 1 can water (10 3/4 ounce can) One can of water for two cans of soup
- 2 teaspoons sugar Balances acidity of the tomatoes
Instructions
Cooking Pasta
- Cook the elbow pasta according to the package instructions until al dente. Drain and set aside.
Preparing the Sauce
- In a large saucepan, heat the vegetable oil over medium heat.
- Sauté until very soft and fragrant, about 3-4 minutes.
- Add the lean ground beef, along with salt and black pepper. Cook until browned, ensuring no pink remains.
- Drain excess grease from the pan.
- In a medium bowl, mix the condensed tomato soup, one can of water, and sugar.
- Pour the soup mixture into the pan with the beef.
Combining Everything
- Add the drained pasta to the sauce and beef mixture, stirring until well combined.
- Cook on medium heat for about 15 minutes, stirring occasionally, to thicken the sauce and coat the pasta.
Serving Suggestions
- Serve warm from the pan. Optionally garnish with freshly grated cheese.
- Pair with a simple side salad or steamed vegetables.
- For a baked version, transfer to a baking dish, top with cheese, and bake until bubbly.
Notes
For variations, consider swapping ground beef with lentils, adding cheese, or incorporating mixed vegetables. Quality ingredients enhance the flavor, so choose good-quality beef and fresh produce.