School is back in session and family meals can get pushed off for busy schedules. I know how busy it can get but instead of grabbing a boxed meal like a Hamburger Helper with ingredients that can’t even be pronounced, how about making your own.
I promise this recipe takes the same amount of time as listed on those boxes, COSTS LESS and it tastes a heck of a lot better hands down. Oh, and you can pronounce every ingredient. For families that live gluten and dairy free you can also control those ingredients and many others like the amount of salt you add or if you want to keep it vegetarian or vegan.
Keep this recipe in mind when you want to cook up a quick meal with pasta and you don’t want to cook the pasta separately in a big pot of water. You could easily use spaghetti and break it up into pieces. I recommend doing that in a plastic bag to avoid pasta flying throughout your kitchen. You could also use broken pieces of lasagna noodles and add in some cheese and you have a quick lasagna. This is what we’re having for dinner tonight.
I shared this recipe in the past in my newsletter and here but wanted to update it. The next newsletter is coming out on Thursday so make sure you sign up for The WHOLE-istic Life.
Before we jump into this recipe don’t forget that the auction for A Fund For Jennie ends at 11pm EST this Friday. Bid Now!
1 pound organic local ground beef
8 oz package of organic sliced mushrooms
1 1/2 cup pasta shells or elbows-gluten free
2 cups hot beef stock
1 15 oz can of tomato sauce
1 TB tomato paste
2 tsp minced toasted onion*
1 tsp minced garlic*
1 tsp oregano
1 tsp basil
1 tsp parsley
Brown the beef and drain the fat. Toss in the mushrooms and mix well. Add in the tomato paste and combine. Add in everything else except the parsley. Mix well and bring to a boil. Cover and turn down to simmer for 14 minutes. When the time is up mix in the parsley and serve. It’s just that easy.
*Fresh chopped onion and garlic work great. Cook them with the ground beef.
If you don’t have broth, water will work.
Adding in some spinach is a great way to make this a more rounded meal in one dish.
You can substitute a different ground meat for the beef or leave it out totally and add in other vegetables to keep it vegetarian.
Add in some of your favorite type of cheese like mozzarella or the Daiya version which is gluten, dairy and soy free.
You can also have a lot of fun with different flavors. For instance add in some chili powder and cumin and you have a Mexican flavor.
How about adding some red chilies, garam masala, ginger and some frozen peas for more of an Indian dish.
OK, one more. How about a more Moroccan twist by adding some paprika, cumin, cinnamon, cayenne and turmeric.
You see this really is a great meal that you can make over and over is so many different ways it will always seem different, but always be easy!
I love to add in mushrooms to this dish. What will you add?
Here is another take on this meal I found over at Once A Month Mom blog.
Don’t miss Shirley’s gfe Saucy Cheesy Chicken Veggie Pasta Skillet.
Alta shared a family favorite using rice on Tasty Eats at Home.