It’s easy to reminisce about grandma’s food with this recipe. One taste and you’ll surely be brought back to the time that you used to enjoy such a hearty meal at the comforts of the home of your grandparents. This is a must try, the taste that you will realize you’ve been craving for in such a long time.

That’s true, Jamie! After enjoying a good meal, people always wanted to relax and talk some more, with a plate of dessert on one hand and a cup of tea on the other. You, as the one who cooked the meal, would want to enjoy the evening with them.

Ingredients

2 lb. Tyson ground beef

1 large onion, chopped

1 green pepper, chopped

8 oz. fresh mushrooms, sliced

4 cloves of garlic, minced

3 cups water

1 can (29 oz.) Hunt’s tomato sauce

1 can (28 oz.) diced tomatoes, undrained

1 tbsp. McCormick Italian seasoning

1 tsp. McCormick paprika

1 tsp. Domino sugar

1 tsp. McCormick crushed red pepper flakes

1-2 tbsp. Worcestershire sauce

Salt and pepper, to taste

2½ cups uncooked Barilla elbow macaroni

Instructions

In a 5 qt. pan, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and mushrooms. Cook until tender, about 3-5 minutes. Drain if desired. Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.

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Quick Tip: Dust the top with parmesan cheese if you prefer a little kick.