Alexis, there is nothing more heartwarming than to see you thoroughly enjoying a meal. Pointing to me and saying 'good cook!' But I get it all from your Grandma. Alistair, you'll learn this as well. In fact, I see you wolf down beefaroni just as quickly (if not faster) than your sister!
Ah, beefaroni. How many school night did I come home before my parents and found comfort in dishing out a bowl of leftover beefaroni from the fridge, my mouth watering as the smell wafted from the microwave as it heated up. Of course it is best as soon as it came from the pot (even sneaking a spoonful before dinnertime) but it didn't matter to me; it was afterschool comfort and both my sister and I enjoyed it every day.
I could make my own sauce from scratch and I could get fresh pasta for any dish, but the key to this beefaroni is in it's minimalist approach to cooking. I've tried it with everything homemade and it never turns out right. Take it from yourself Alexis - you will eat any of my pastas, but this is the version you will devour.
| Beefaroni: | |||
| Ground Beef (lean) | 2 lbs | ||
| Pasta Sauce | 2 (680mL) cans | ||
| Pasta (Ditali or Macaroni) | 750g | ||
| Garlic | 1 clove, finely minced | ||
| Water | 680 mL | ||
| Sea Salt | 1 tsp (ground) | ||
| Black Pepper | 1 tsp (ground) | ||
- In a large pot, brown the ground beef and garlic until fully cooked.
- Add the pasta sauce and stir together.
- Rinse the pasta sauce from the cans with the equivalent of one can of water and pour it into the pot.
- Bring the pot to the boil and then reduce the heat to low.
- Add salt and pepper and stir.
- In a separate pot, bring salted water to boil and cook pasta to one minute shy of al dente.
- Strain pasta in a colander and pour pasta into the beef sauce.
- Stir to fully incorporate and turn off the heat.
