This is one of my favorite comfort foods. My mother would make it on cold days and I could not wait for the left overs. It was a warm and hearty.
These days pasta is not something I partake in often because I try to avoid the carbs. But I still crave it and occasionally my daughter and I make it and it’s such a special treat! Simple but so good.
1 lb. pasture raised ground beef
2 cups elbow macaroni pasta (I use gluten free)
1 onion peeled and chopped
2 bell peppers, deseeded and chopped – I like to use one red and one green
6 garlic cloves chopped
2 tbsp Hungarian paprika
1 large 28 ounce can diced fire roasted tomatoes organic
2 heaping tablespoons Italian herbs
3-4 cups of water
1 teaspoon of Himalayan pink salt
Black pepper to taste
Add the ground beef, onions, bell peppers and garlic to a large dutch oven and cook over medium heat until browned. Drain off most of the fat and then add all other ingredients except the macaroni. Bring to a boil then reduce the heat and simmer covered for 15 minutes. Add the macaroni, stir well, cover and simmer for 20 minutes until the noodles are cooked. Stir occasionally.
Note: you can add more or less water depending upon how you would like the thickness to be.