I'm doing a horrible job of keeping up with the blog lately and I do apologize. I about drives me nuts that my posts are sporadic and not on the right days consistently. I've been doing a lot of Secret Recipe Club behind the scenes preparing for Aug/Sept and doing my mod duties in a Goodreads group (which now consists of contacting Indie/self published authors and arrange readers to review their books). I also baked cookies on Monday - go me! Mason is teething a bit, so he is a bit fussy and wanting to be held and snuggled a lot. Poor guy. But he's also discovered that paper and the keyboard are cool and wants to grab at anything. He actually snatched and threw one of my measuring glasses on the ground on Monday...and it broke :/ He's lucky he's so cute!
So with all that going on, I still have to get at least one recipe posted for the week or I'll lose my mind completely. This recipe is one I made at the beginning of the school year last year...my kids have their open house tomorrow. TOMORROW. School starts next Tuesday. OOF.
School starting means it's about to get crazy hectic at the house as I try and manage a baby with two school age kids, dropping them off and picking them up (we live too close for a bus, but too far for them to walk on their own, plus it's hilly)...it's my first time having to do this, so I'm a little nervous, but Mason is really good with going with the flow - I hope that works in our favor.
Hectic day = easy dinner. I hate coming home and hoping to make something quickly only to realize that I planned something extremely elaborate. This is NOT an elaborate dish. It is made in two pots in under 30 minutes. It's flavorful. It reminds me of my childhood. My mom made "goulash" and it was incredibly similar to this. She always made it on busy nights too. :)
What you need:
- 1 lb. ground beef
- 1/2 Tbsp. basil
- 1 tsp. oregano
- 1 Tbsp. parsley
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. thyme
- 1/4 tsp. rosemary
- Pinch of crushed red pepper flakes
- Salt and pepper, to taste
- 6 oz. tomato paste
- 14 oz. tomato sauce
- 1 lb. elbow macaroni
- Parmesan cheese
- Cook elbow macaroni according to package directions.
- Meanwhile, brown ground beef in a skillet.
- Once browned, add the spices, tomato paste, and tomato sauce. Stir well and cook on low for 10 to 12 minutes.
- Stir in the noodles and serve topped with Parmesan cheese.
Recipe from Gal on a Mission
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