This dish has many names, Johnny Marzetti, Slumgullion, Pasta Fazzuli. Our family calls it Jungle stew. This rustic dish is easy to make. A meal that sticks with you. Serve with warm fresh bread or rolls and butter, and a salad.
- 1 lb ground beef (or turkey)
- 1 medium onion, chopped
- 1 lg stalk of celery cut in chunks
- 1 small red sweet bell pepper, cut in chunks
- 1 small green bell pepper, cut into chunks
- 1 15 oz can of fire roasted diced tomatoes
- 1 can tomato soup
- 1 C beef broth or stock
- 1/2 lb elbow shaped pasta (cooked)
- olive oil
- salt and pepper
- Note: you can use a can of Rotelle diced tomatoes in place of the fire roasted tomatoes. It's great either way!
Prepare your pasta according to package directions. Heat olive oil in a dutch oven or large fry pan. Sauté onion, until translucent. Stir in celery, cook for a minute or two then add in peppers. Cook for about 3 minutes more. Remove from pan. Add ground meat to the pan cook until crumbled, season with salt and pepper. When meat is done, add the vegetables back to the pot. Stir. Add tomato soup, tomato's and broth/stock, stir until well mixed. Simmer on low for about 15 - 20 minutes then add in cooked, drained pasta. Mix together, simmer for 10 more minutes, then serve. You can top this with grated cheese if you choose. Note: Also, instead of using fire roasted tomatoes you can use 2 cans of Rotel tomatoes for a little kick.