1 lb (450g) minced beef
3 large onions, chopped
1 large green pepper, seeded and sliced
3 sticks of celery, sliced
14 oz (397g) can of peeled tomatoes
1 1/4 cup (1/2 pint) 300 ml water
2 beef bouillon cubes
3 tbsp tomato puree (paste)
salt and pepper
8 oz (225g) quick-cook macaroni
3 large onions, chopped
1 large green pepper, seeded and sliced
3 sticks of celery, sliced
14 oz (397g) can of peeled tomatoes
1 1/4 cup (1/2 pint) 300 ml water
2 beef bouillon cubes
3 tbsp tomato puree (paste)
salt and pepper
8 oz (225g) quick-cook macaroni
method
1. Place the minced beef and onions in a large saucepan and fry gently for 5 minutes to allow any fat to run out of the meat.
2. Add the green pepper, celery, tomatoes, water and crumbled bouillon cubes and bring to the boil, stirring constantly.
3. Add the tomato puree and plenty of salt and pepper. Cover with a lid, reduce the heat and simmer for 30 minutes.
4. Meanwhile cook the macaroni as directed on the packet, then drain well and stir into the meat mixture. Taste and check seasoning.
5. Turn into a deep heatproof dish (about 4 pt [2.31] capacity). Leave in a cool place until required.
To reheat:
Cover with foil and cook in the oven at 375°F (190°C) mark 4 for about 45 minutes or until piping hot all through.
2. Add the green pepper, celery, tomatoes, water and crumbled bouillon cubes and bring to the boil, stirring constantly.
3. Add the tomato puree and plenty of salt and pepper. Cover with a lid, reduce the heat and simmer for 30 minutes.
4. Meanwhile cook the macaroni as directed on the packet, then drain well and stir into the meat mixture. Taste and check seasoning.
5. Turn into a deep heatproof dish (about 4 pt [2.31] capacity). Leave in a cool place until required.
To reheat:
Cover with foil and cook in the oven at 375°F (190°C) mark 4 for about 45 minutes or until piping hot all through.
serving amount
serves 6 - 8
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