Nowadays, we rarely even talk when seated at the same dinner table. We are immersed in our phones and other tech gadgets. When I was a kid, I was never allowed to bring a book (remember those?) to the table at dinnertime. I had to sit quietly, eat my dinner and converse at least semi-intelligently when called upon to do so. This required paying attention to the people seated around the table with me.

So you might just want to add this old favorite back into your recipe collection. The next time you have guests for an informal occasion, serve this and compare notes to see who has had a similar dish before, and what name they call it.

 

INGREDIENTS

1 pound ground beef

1 cup onion diced

3 cloves garlic minced

6 cups very strong beef broth

1 28-ounce can chopped tomatoes

1 28-ounce can whole Tomatoes

½ cup ketchup

1½ Tbsp. Worcestershire sauce

1-2 tablespoons brown sugar (to taste, if you have a sweeter ketchup you may not need it)

1 teaspoon Italian seasoning

3 cups cooked elbow macaroni – OR – 2 cups dry macaroni to add in at the end

Salt and pepper, as desired

 

INSTRUCTIONS

 

In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease (I also like to rinse it with hot water to remove most of the grease) and place in a large crockpot.

Add the broth, cans of chopped and whole tomatoes, Worcestershire sauce, ketchup, brown sugar (if wanted) and Italian seasoning. Add more sugar and Worcestershire, to taste, if needed. Place the lid on the crockpot and cook on low for 8-10 hours.

When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes OR add cooked macaroni. Let the macaroni heat through and serve!

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Quick Tip:  If you want to make a huge batch of this, you can freeze it, provided you do not add any macaroni. When you are ready to reheat some, just make your macaroni then and add it to individual portions.

Recipe and image courtesy of Karlynn at The Kitchen Magpie