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
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 Sundays 2016
All rights reserved
