I decided today that it is fall.
I can’t wear boots yet. The calendar hasn’t said it’s officially autumn yet, but it feels like fall. Football is on, soccer season has started, school is in full-swing and one of my friends in Colorado posted a picture of it snowing today. I’d say it’s close enough.
I want to make a big pot of something yummy and soothing this weekend, true comfort food. I adore soups and stews, and I leave them simmering on the stove for hours. They smell delicious, and they certainly let me suspend the belief that it’s fall inside, if not outside.
I couldn’t decide what to make, so of course, I polled my Facebook friends. My friend, Dianna, suggested this:
1 lb lean ground beef
1 small onion, diced
1 or 2 cloves garlic, minced
1/2 red or green bell pepper, diced (optional)
1 (15 oz) can small dice tomatoes
1 (15 oz) can tomato sauce
2 cups dry macaroni, cooked according to package directions
salt and pepper, to taste
cheese for topping, if desired
Bring a large pot of water to a boil and cook the macaroni. While pasta cooks, brown the ground beef that has been seasoned with salt and pepper. Drain beef well and remove meat to a bowl. In 1 tablespoon oil, cook the onion and bell pepper (if using), until softened. Add the canned tomatoes and tomato sauce. Add the ground beef back to skillet. Cover and cook about 15 minutes. Remove lid and add cooked macaroni. Season with salt and pepper, if needed. Toss well and add cheese, if desired.
Nutritional Information: Calories Per Serving: 437, Calories from Fat: 71, Fat: 8 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 101 mg, Sodium: 862 mg, Potassium: 985 mg, Carbohydrates: 47 g, Fiber: 6 g, Sugar: 11 g, Protein: 43 g.