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Full Online Book HomeLearning KitchenPasta And Pastasauces - Beef - Jamaican Macaroni
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Pasta And Pastasauces - Beef -  Jamaican Macaroni Post by :afishinsea Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2426

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Pasta And Pastasauces - Beef - Jamaican Macaroni

2 cups (8 oz) elbow macaroni
1 pound extra-lean ground beef, fresh or frozen
1 cup sliced carrots
1 large green bell pepper
1 large onion
1 can (14 1/2 oz) diced tomatoes
1/4 cup Worcestershire sauce
2 teaspoons garlic powder
1 1/2 teaspoons seasoning salt, such as Lawry's
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce (optional)


Place the macaroni in 2 1/2 quarts of already-boiling unsalted water and cook until tender, 9-11 minutes.

Meanwhile, if the beef is frozen, run it under hot water so you can remove any packaging. Place the meat on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting. Meanwhile, begin cutting the carrots in 1/4 inch circles and seeding and chopping the bell pepper.

Place the meat (fresh or partially defrosted) in an extra-deep 12 inch nonstick skillet and cook over high heat. Turn and break up the meat, stirring occasionally. Meanwhile, finish slicing the carrots and chopping the bell pepper. When the meat is partially browned (and fully defrosted, if originally frozen), add the carrots and bell pepper to the skillet. Stir wll. Peel and coarsely chop the onion, adding it to the skillet as you chop.

Add the tomatoes and their juice, the Worcestershire, garlic powder, seasoning salt, black pepper, and the hot pepper sauce (if using). Stir well, then continue to cook, stirring frequently, to soften the vegetables and thicken the sauce, 7 minutes more.

As soon as the macaroni is tender, drain it and set aside until the sauce is thick. Then add it to the skillet, stir well to coat with sauce and serve.

Serves 4
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