Ground Beef and Macaroni Skillet Supper
- 2 lbs ground beef
- 2 cup elbow macaroni (can use other shapes too, including spaghetti)
- 1 cup diced onion
- 1 clove garlic, mashed
- 1 can (8 ounces) tomato sauce
- 1 cup catsup
- 8 ounces mushrooms sliced (optional)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
Cook macaroni as per instructions on packet. Drain and set aside. Sauté ground beef, onion and garlic in large skillet (on low-medium heat) until meat is brown. Drain off any excess fat. Add remaining ingredients, except macaroni. Bring mixture to a boil and simmer gently for about 5 minutes. Add cooked macaroni and simmer gently for 5 more minutes. Serve with grated cheddar or Parmesan cheese.
Bear River Valley Beef • PO Box 342 • Ferndale, CA 95536 • Email • (707) 786-9460