HAMBURGER AND MACARONI

HAMBURGER AND MACARONI

 

In a large stock pot of boiling, salted water, cook a la dente (approx. 5 to 7 min.)	1 cup macaroni pasta
In a large skillet, brown: Add, continue cooking until vegetables are transparent:	1½ lb [675 g] lean ground beef   one small onion, chopped one stalk celery, chopped
Stir in:	19 oz [540 ml] can of tomatoes 5 oz [142 ml] can tomato paste 2 tsp Worcestershire sauce ¼ tsp curry ¼ tsp chili powder ½ tsp each S&P
Bring to boiling point, stirring occasionally. Add pasta and heat to a simmer. May transfer to a casserole dish to keep warm in oven until serving time. Serve with garlic bread and Caesar salad.
FoodNotes: You may reduce the ground beef to 450 g and increase the pasta by ½ cup, according to your taste or ingredients available.