One-Pot Macaroni with Beef and Tomatoes



1 lb lean ground beef
1 onion, chopped
3 cloves garlic, minced
1 sweet green pepper, chopped
2 carrots, thinly sliced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp each salt and pepper
1 can crushed tomatoes
2 cups macaroni
1/4 cup shredded Cheddar cheese
1/4 cup minced fresh parsley

1. In Dutch oven or large deep saucepan, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes. Drain off fat.
2. Add onion, garlic, green pepper, carrots, oregano, basil, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
3. Add tomatoes and 3 cups water; bring to boil. Stir in macaroni; reduce heat, cover and simmer, stirring occasionally, until pasta is tender but firm, about 20 minutes. Sprinkle with cheese and parsley.

Yield: 4 servings

Canadian Living Test Kitchen