1 Tbsp each, canola oil and olive oil
1 onion, diced
2 cloves garlic, minced (adjust to suit your taste)
2 lbs ground beef
24 oz can of whole tomatoes (can use diced instead)
15 oz can tomato sauce
1 1/2 tsp oregano
1 tsp chili powder
salt and pepper, to taste
1 lb box of macaroni
3/4 cup cheddar, shredded
3/4 cup mozzarella, shredded

Heat the mixture of canola and olive oils in a large skillet over medium heat. Add the onion and cook until no longer opaque. Add the garlic and cook less than a minute so the garlic doesn't burn, add the meat to the skillet. Slightly brown the meat and break it up into crumbles.

Add the whole tomatoes, breaking them slightly, juice and all. Add the tomato sauce and spices. Stir and turn down heat. Let it simmer until it thickens, probably about half an hour.

Meanwhile, follow the directions on the box of macaroni and boil until preferred consistency. Drain the noodles and place in the bottom of a casserole dish. This is enough pasta for two casseroles - a 9 x 13 inch and a 8 x 8 inch. Pour or ladle the meat sauce on top of the pasta. Then top with the mixture of cheese.

You can bake it uncovered right away in a 400 degree F oven for about 30 minutes or until the cheese looks a little brown and bubbly. Or, you can refrigerate for 3 days or less (or freeze for no more than a week) while covered. If you want to freeze it, I suggest you don't add the cheese until you are ready to bake.

VARIATIONS: This would also be good with various vegetables (like bell peppers or zucchini). different cheeses, other spices, or other flavorings like mushrooms. Experiment with ingredients your or your family will enjoy.

This recipe currently has 0 comments. Add your own comment in the right hand menu.