Goulash With Campanelle Pasta

Yeah! You know what it is, it’s like spaghetti but with a different pasta.  Usually elbows but I like to change it up sometime and use something fancy.

In this recipe, you can omit any of the ingredients you don’t like.  Here’s what you will need:

  • 1 pound of ground beef, (if using two just double the recipe or add enough to your liking.
  • 1 bell pepper
  • 1 onion (I chose red)
  • 1 can of Rotel (fire roasted with green chilies)
  • 1 can of tomato sauce
  • Italian seasoning
  • minced garlic
  • mushrooms
  • splash of olive oil

First, brown the ground beef.  Drain the grease, if there is any.  I buy the 90% so there isn’t much grease so I add a little olive oil to the meat then add the diced bell pepper and sautee as you dice the onion.  Add the onion to the ground beef and stir.   Once the onion and peppers have softened just a little, add the Italian seasoning and mushrooms.  Replace the lid and let simmer for just a few minutes.

Next, add a can of Rotel and stir.  Pour a little chicken broth in the empty Rotel can and add to the pot.

Add tomato sauce and simmer with the lid on.  Put on a pot of water to boil.  To get it to boil faster put the lid on.  Continue to let the sauce simmer.

Once the water is boiling, add your favorite pasta.  Let the sauce simmer until the pasta is tender.

Drain the pasta, then add it to the sauce along with a tablespoon of minced garlic and stir.  Don’t worry about the garlic being too strong, it won’t be.  If you add the garlic earlier it will cook away the flavor and you really want to taste a little of the garlic. It’s good for you, good for fighting inflammation


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