Grandma Verville’s Elbow Macaroni

When I was a kid, there were dishes that my Grandma Verville made for me that I never quite forgot

This happens to be one of those dishes

When I was young I remember staying with Grandma for a couple weeks and sure enough she made her Elbow Macaroni for me

Now I have changed a couple minor things

I added a red bell pepper to the green she used for some extra color and flavor

I also added some crushed red pepper flakes… well… because I like them

To start this off we will need 2 onions, 1 red and 1 green bell pepper, 4 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper, 1 teaspoon of crushed red pepper flakes and 3 dry bay leaves

Why so specific on the bay leaves you ask?

Because dry bay leaves are used for flavor, so count them so you remember how many to take out later

Heat 2 tablespoons of extra virgin olive oil in a cast iron pan over medium heat

Once hot I add my crushed red pepper flakes and bay leaves

Let them cook 1-2 minutes to release some flavor and aromatics

Next peel and chop the onions and garlic and add them to the pan

Sweat them down for 5-6 minutes

Next chop up the peppers

Add them to the pan and sprinkle with the kosher salt and ground black pepper and cook them down 5-6 minutes or until they start to soften

Grandma used ground beef however I’m using 3 pounds of ground turkey (another minor change, you can use any ground meat you want)

Add the meat to the pan

Break it up into smaller pieces and cook for 8-10 minutes

Once the meat is cooked through taste and re-season if needed

Next we will need one 28 ounce can of diced tomatoes

Mix the tomatoes into the meat

Bring the mixture to a boil, reduce the heat and simmer for 15-20 minutes

Here’s the funny thing. As soon as I add in the tomatoes, the aroma of all of the ingredients cooking together reminds me of my Grandma’s kitchen

Brings me right back. That’s one the best things about cooking… it’s timeless

While the meat is simmering cook 1 pound of your favorite pasta according to the packages directions

We are using elbows to keep it ‘Granny legit’

While the pasta cooks, I’m going to prep some fresh herbs

This is another change I have made, but a few tweaks are okay, don’t you think?

Take about 1 tablespoon each of fresh parsley and basil and give them a nice chop and sprinkle over the meat mixture

Drain the pasta reserving 1/2 cup of water in case you need any extra liquid for the sauce (optional)

Stir the pasta into the meat and season the to taste

Top with a little more basil and parsley and there you have it!

A meal so comforting and heartwarming it can only have come from Grandma!

Enjoy!!!

Simply Sundays! ~ Grandma Verville's Elbow Macaroni

Servings: 6-8
Time: Cook 45 Min
Difficulty: Medium
Print

Ingredients

3 pounds of ground turkey (or whatever meat you prefer)

2 onions

1 red bell pepper

1 green bell pepper

4 garlic cloves

3 bay leaves

1 teaspoon of crushed red pepper flakes

1 teaspoon each of kosher salt and ground black pepper

2 tablespoons of extra virgin olive oil

1 – 28 ounce can of diced tomatoes

1 tablespoon of fresh chopped basil

1 tablespoon of fresh chopped parsley

1 pound of elbow pasta cooked and drained

1/2 cup of reserved pasta water (if needed)

Directions

Heat 2 tablespoons of extra virgin olive oil in a cast iron pan over medium heat. Once hot add 1 teaspoon of crushed red pepper flakes and 3 bay leaves. Let them cook 1-2 minutes to release some flavor and aromatics

Peel and chop 2 onions and 4 garlic cloves. Add them to the pan and sweat them down for 5-6 minutes. Chop 1 red bell pepper and 1 green bell pepper. Add them to the pan along with 1 teaspoon each of kosher salt and ground black pepper. Cook them down 5-6 minutes or until they start to soften

Add the meat to the pan. Break it up into smaller pieces and cook for 8-10 minutes. Once the meat is cooked through taste and reseason if needed

Mix 1 – 28 ounce can of diced tomatoes into the meat. Bring the mixture to a boil, reduce the heat and simmer for 15-20 minutes. Chop 1 tablespoon of fresh basil and 1 tablespoon of fresh parsley and sprinkle over the meat mixture

Cook 1 pound of pasta according to the packages directions. Drain the pasta reserving 1/2 cup of water in case you need any extra liquid for the sauce (optional). Stir the pasta into the meat and season the to taste. Sprinkle with a little extra basil and parsley and serve

Tools used to make this recipe

Simply Bamboo Cutting Board

Lodge Cast Iron Pan

OXO Good Grips Turner