Categories: Beef-ground
Ingredients
- 12 ounces (3 cups) elbow macaroni
- Salt and pepper
- 3 Tablespoons vegetable oil
- 2 pounds 90% lean ground beef
- 1 large onion, chopped fine
- 1 green bell pepper, stemmed, seeded, chopped fine
- 2 celery ribs, chopped fine
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 (29 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 cup water
- 1 ounce Parmesan cheese, grated (1/2 cup) plus extra for serving
Directions
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Bring 4 quarts of water to a boil in Dutch oven. Add pasta and 1 tablespoon salt, cook 3 minutes. Drain and rinse pasta with cold water. Drain and set aside.
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Heat 2 tablespoons oil in now empty dutch oven over medium high heat until just smoking. Add beef, 1 teaspoon salt, 1/2 teaspoon pepper and cook, breaking up pieces with spoon until all liquid has evaporated and meat begins to sizzle, 10-15 minutes. Transfer to bowl.
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Heat remaining 1 tablespoon oil in empty dutch oven over medium high heat until shimmering. Add onion, bell pepper, celery and cook, covered, stirring occasionally, until vegetables soften, 5 minutes. Add tomato paste and cook stirring constantly until rust colored, 2 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add tomato sauce, tomatoes, water and cooked ground beef. Bring to a simmer and cook, covered, over low heat, stirring occasionaly, until vegetables are softened, about 15 minutes.
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Off heat, stir in reserved pasta, cover and let sit until pasta is tender about 10 minutes. Stir in Parmesan. Season with salt and pepper to taste. Serve, passing additional Parmesan separately.