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Recipe
1 1/2 tablespoons olive oil
1 large yellow onion, diced
6 garlic cloves, chopped
salt
ground black pepper
1 green bell pepper, chopped
1 tablespoons smoked paprika
2 teaspoons "Italian seasoning"
2 pounds ground beef
2 28-ounce cans of whole, peeled, tomatoes, crushed by hand
2 cups beef broth
1 pound small elbow macaroni
a handful of chopped parsley
Optional: grated sharp cheddar cheese to finish (but maybe not necessary)...or Parmesan cheese if you want to be a fancy boy
Place a large dutch oven over medium-heat. Add the oil, onion and garlic and sauté it until the onion is just translucent. Season it with salt and pepper and then add the bell pepper and let it soften up for about 3 minutes. Add the paprika and Italian seasoning and continue sautéing for about 1 minute. Add the ground beef and stir it up really well, seasoning it with a little more salt and pepper.
Continue cooking until the beef loses its raw color. Then add in the tomatoes and then bring it to a simmer. Season it with salt and then cover it, drop the heat to low and allow it to simmer for about 20 minutes.
Add the beef broth and bring it back to a simmer. Taste it for salt -- it should taste like a well-seasoned broth. Add the elbow macaroni and cook, stirring, until the pasta is Albert Dente, adding more water and salt as needed to have a brothy, delicious soup. Fold in the parsley and serve immediately.
19 фев 2023
