Goulash

By shermom

Ingredients

• 2 pounds ground beef
• 1 pound elbow macaroni
• 2 (15 oz.) cans tomato sauce
• 2 (14.5 oz.) cans diced tomatoes
• 1 white onion, chopped
• 3 cloves garlic, minced
• 1/4 cup water
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 bay leaf
• kosher salt and freshly ground pepper, to taste
• 1/4 cup heavy cream, optional

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Bring a large pot of salted water to boil and cook pasta until just al dente. Drain and set aside.
In a large pot or skillet, cook beef over medium-high heat until browned, using your spoon to break it down into smaller pieces.
Add onion and garlic and cook until softened, 5-6 minutes. Drain off excess fat.
Pour in pasta, water, tomato sauce, diced tomatoes, bay leaf, oregano and basil, and stir together.
Lower heat and let simmer for 6-8 minutes, or until pasta is al dente and sauce has reduced and water has evaporated.
Remove bay leaf, (optional: stir in heavy cream,) season with salt and pepper and serve immediately.