EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- 2 Qt. Casserole
- Wooden Spoon or High Temp Rubber Spatula
INGREDIENTS:
- 3/4 lb - 400 g -1 lb ground beef 500 g
- 1 onion, chopped 1
- 1/2 green pepper, chopped 1/2
- 1 cup celery, chopped 250 ml
- 1 tsp parsley 5 ml
- 1/2 tsp salt 2 ml
- 1/4 tsp pepper 1ml
- 1 cup elbow macaroni 250 ml (uncooked)
- 1 1/4 cups water 300 ml
- 1 can tomato sauce 1 (14 oz.) (398 ml)
- 1/2 cup grated Cheddar cheese 125 ml
PROCEDURE:
- Crumble ground beef in a 2-quart (2 L) casserole.
- Cook at P4 5 - 7 minutes, or until barely pink; stirring twice.
- Add onion, peppers and celery
- Cook at P7 3 minutes. Add remaining ingredients, except cheese.
- Cover with a lid or plastic wrap.
- Cook at P6 3 minutes, then P4 15 - 18 minutes, or until macaroni is tender.
- To Complete: Sprinkle on cheese.
- Cover and let stand 5 minutes.
CHEF's TIP:
For added flavor, brown the meat in a pan on the stove top and use as the recipe states – be sure to deglaze the pan with any liquid in the recipe to extract every bit of flavor.