GALOUSH

Galoush image

Provided by Joelle Johnson

Categories Pasta

Number Of Ingredients 15

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1/2 lb ground chuck
1 onion, small diced
1/4 green pepper, diced
1 clove garlic, minced
1-2 can(s) tomato soup ( i use campbells)
2 Tbsp red wine
1 can(s) diced tomatoes (large size can)
1/2 box elbow macaroni
2 beef bouillon, cubes
2 c water (may need a little more)
2 Tbsp brown sugar
seasonings (i used dried parsley,pinch of red pepper flakes, sprinkle of celery seed,seasoned salt & peper, pinch of paprika
1 tsp worchester sauce
1 can(s) tomato paste (small size)
shredded, parmesan cheese & buttered bread (optional)

Steps:

1. In large pot, add meat, onions & green pepper, sprinkle with a little salt & pepper. Cook over medium high heat breaking up meat until no longer pink, and vegetables are done. Drain any fat as necessary.
2. Return meat to pan (if drained) and add garlic cooking just a few minutes until fragrant. Add red wine, and cook for a minute or two stirring the mixture to release any browned bits on the bottom of the pan. Add remaining ingredients (EXCEPT MACARONI & ONLY ADD ONE CAN OF SOUP) stir well. Bring to boil.
3. Add elbow macaroni and stir well. Bring to a boil, then turn down heat and cover pan, stirring occasionally and cooking until pasta is done (about 10 minutes). You might have to add more water during the cooking process watch the pasta carefully. Add remaining can of tomato soup and stir well. Taste and adjust seasonings if necessary. Sprinkle with Parmesan (optional) and serve with buttered bread.