This is a simple, one skillet dish that is good for a quick meal on a cold night. Plus it reheats well. It is honestly not the most exciting meal, but good comfort food. I think it could use some tweaks, though. Total cook time is about 45 minutes.
- 2 Tablespoons Olive Oil
- 1 Small Onion, (yellow or white diced)
- 2 Teaspoons Garlic, (minced)
- 1 Pound Ground Bison / Beef
- 1 Teaspoon Salt (to taste)
- 1 Teaspoon Pepper (to taste)
- 1 Tablespoon Tomato Paste
- 1 1/4 Cup Beef Broth
- 15oz Tomato Sauce
- 15oz Diced Tomatos
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Paprika
- 1 1/2 Cup Uncooked Elbow Macaroni
- 1 Cup Shredded Cheese
- Fresh Parsley
- Heat oil over medium heat and add onion when ready, (crackles when wetting your finger with water then flicking it into the pan). Cook until soft and somewhat translucent.
- Add garlic and cook about a minute until the garlic is darker and smells good, but not burnt. Stir frequently.
- Add ground meat, break apart and cook until all browned.
- Drain fat then season with salt and pepper.
- Add tomato paste and stir until covered all over.
- Add tomato sauce, diced tomatoes, Italian seasoning and Paprika.
- Add macaroni and increase heat to high until bubbles start to form then reduce heat to low and simmer until pasta is the desired consistency--about 15 minutes. Stir frequently at first to keep pasta from sticking.
- Remove from heat, stir in cheese then optionally garnish with parsley.