← Nouns Cooking · American

Ingredients

• 700 g lean minced beef
• 1 tbsp Vegetable oil
• 1 Onion, chopped
• 3 cloves Garlic, minced
• 1 tbsp Italian seasoning or dried mixed herbs
• 400 g tinned diced tomatoes
• 250 ml passata or tomato sauce
• 500 ml Beef stock
• 1 tbsp Worcestershire sauce
• 2 Bay leaves
• 1 tsp Salt
• ½ tsp Black pepper
• 250 g elbow macaroni
• 120 g Cheddar, grated
• 1 tbsp Parsley, chopped

Method

1. Heat the oil in a large, deep pot over medium-high heat. Add the beef and cook for 6–8 min, breaking it up, until browned. Spoon off most of the fat.
2. Add the onion and cook for 4–5 min, until soft. Stir in the garlic and herbs for 1 minute.
3. Add the tomatoes, passata, stock, Worcestershire, bay leaves, salt and pepper. Bring to the boil, then lower the heat and simmer for 10 min so the flavours meld.
4. Stir in the macaroni, cover and simmer for 12–15 min, stirring every few minutes so it doesn’t stick, until the pasta is tender and the sauce has thickened. Add a splash of water if it gets too dry.
5. Fish out the bay leaves, scatter the cheddar over the top, cover for 2 min to melt, then sprinkle with parsley and serve from the pot.

Tips

• It thickens as it stands; loosen leftovers with a little water or stock when reheating.
• Not to be confused with Hungarian goulash, which is a paprika beef stew.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks Taste of Home