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1 pound ground lean beef
1 medium onion, chopped (about 1 cup)
2 celery ribs, chopped (about 1 cup)
1 (14 1/2-ounce) can diced tomatoes
1 1/2 cups jarred tomato-based pasta sauce
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
8 ounces (2 cups) uncooked elbow macaroni
Instructions
1 medium onion, chopped (about 1 cup)
2 celery ribs, chopped (about 1 cup)
1 (14 1/2-ounce) can diced tomatoes
1 1/2 cups jarred tomato-based pasta sauce
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
8 ounces (2 cups) uncooked elbow macaroni
1. Heat a large nonstick skillet over medium-high heat. Add beef, onion and celery; cook, mixing occasionally with a large spoon to break up meat, until beef is browned and onion is softened. Add tomatoes, pasta sauce, water, tomato paste, salt and pepper. Cover and simmer 15 minutes.
2. Cook macaroni according to package directions; drain and transfer to a large bowl. Add sauce and toss to combine. Serves 6 (about 10 cups total).
Recipe by Jean Kressy, "Relish the American Table," Dec. 17, 2006.
Nutritional Information
2. Cook macaroni according to package directions; drain and transfer to a large bowl. Add sauce and toss to combine. Serves 6 (about 10 cups total).
Recipe by Jean Kressy, "Relish the American Table," Dec. 17, 2006.
Per serving: 270 calories, 4g fat, 21g prot., 38g carbs., 3g fiber, 580mg sodium.
