This is an easy one pot dish. I would say a lazy and shortcut way to a dish closest to a tomato base pasta. Everything cook in the same pot, including the pasta.
You can add minced beef to this dish. However, this time, I kept it vegetarian.
2 pounds minced beef(optional)
1 yellow onion, cut cubes
4 cloves of garlic, finely chopped
3 stalks of celery, cut small cubes
1 carrot, cut small cubes
15 oz can of tomato sauce
15 oz can of diced tomatoes
3 cups beef stock or vegetables stock
2 cups macaroni
2 tsp paprika
1/2 tsp smoked paprika (optional)
l tsp oregano
1 tsp basil (optional)
3 Bay leaves
1/2 tsp salt
1/4 tsp pepper)
Parsley for garnish (optional)
* For non vegetarian, include this step before everything else:
Brown ground beef in a large stock pot. Remove from pan and drain. Leave about 1-2 tablespoons grease in pan. And return beef at Step 2.
1. Add olive oil to pan. Sauté onions and minced garlic until translucent, about 5-7 minutes. Add chopped celery and carrots sauté an additional 3 minutes.
2. Add vegetable/beef stock, tomato sauce, diced tomatoes, oregano, basil, paprika, salt and pepper and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
3. Bring back to a boil. Add macaroni, reduce heat to a simmer and cook for an additional 15-20 minutes uncovered or until pasta is al dente. Serve topped with chopped fresh parsley.