This is a family recipe for a dish we eat every week. Served with a green salad and a vegetable side dish like carrots.
1 lb ground beef 간 쇠고기
1 large onion, chopped 양파
1 large green pepper, chopped 피망
chopped fresh garlic (or 1 tablespoon garlic powder) 마늘
1 teaspoon black ground pepper 후추
28 ounces diced tomatoes (can) 토마토
15 ounces tomato sauce (jar) 토마토 소스
1 lb elbow macaroni or 1 lb medium pasta shell (box) 엘보우 마카로니 파스타
1 cup cheddar cheese, shredded or Parmesan & Romano cheese, grated (optional) 체더 치이즈, 파르마와 로마노 입자상치이즈
1 Brown ground beef, onion, garlic and green pepper.
2 Season with ground pepper.
3 Add tomatoes and tomato sauce.
4 Simmer 10 minutes while macaroni is cooking.
5 Boil macaroni al dente, drain, rinse.
6 Return macaroni to pot, add beef mixture.
7 Serve in bowls sprinkled with cheese on top.
Notes: Drain the ground beef, put on paper towel to remove excess grease. Use lean ground beef. Saute the onion until translucent, then add in garlic and green pepper. Cut the canned tomato into small bits. I tend to add less tomato sauce than the traditional recipe calls for. I use “Muir Glen organic crushed tomato” or “Hunt’s fire roasted diced tomato”. Leftovers are even better, so make a pot and leave in fridge or freeze portions.
I am not entirely sure how to convert the measurements to metric. 28 0z can is about 800 grams. 15 oz jar of tomato sauce is about 425 grams. 1 pound of ground beef is about 425 grams. 1 box of elbow macaroni is about 425 grams.
A green salad is typically lettuce, tomato, and cucumber. Some times green pepper and red onion. My grandmother would add seasonings instead of dressing. (thyme, oregano, pepper, etc.) My mother preferred balsamic vinegar and lemon juice for dressing.
This is a regional recipe. Vermont is well known for it’s dairy cows and sharp cheddar cheese. Boston’s south end was settled by many Italians, hence Italian food like pasta is a staple food in Massachusetts. It is easy and inexpensive to get green peppers and onions from local farms.