Ingredients
- 3 tbsp. dark brown sugar
- 3 tbsp. red wine vinegar
- 3 tbsp. Worcestershire sauce
- 1 15oz can tomato sauce
- 2 tbsp. evoo
- 1 1/2 pounds ground beef
- salt and pepper
- 3-4 cloves garlic, finely chopped
- 1 red bell pepper seeded and finely chopped
- 1 onion, finely chopped
- 1 cup beef broth
- 12 ounces elbow macaroni with ridges
- 2 cups shredded cheddar
- 1/2 c chopped crisp deli style dill pickles
Preparation
Step 1
Preheat oven to 400
combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the evoo in a large skillet or dutch oven over medium high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 mins. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.
Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. \pour the mixture into a casserole dish and top with the cheese.
Bake until the casserole is bubbling and the top is browned. top with the pickles and serve from the dish.