- 1 lb ground beef: Opt for lean ground beef (85% lean) for a balance of flavor and tenderness.
- 1 small onion, finely chopped: The onion adds depth and sweetness to the dish.
- 2 cloves garlic, minced: Garlic provides a robust, aromatic flavor.
- 1 bell pepper, finely chopped: Choose any color you prefer; red, green, yellow, or orange all work well.
- 2 cups elbow macaroni: Elbow macaroni is traditional, but you can use any short pasta you like.
- 2 cups tomato sauce: A rich tomato sauce forms the base of the Beefaroni.
- 1 tablespoon tomato paste: Tomato paste adds concentrated tomato flavor.
- 1 teaspoon dried oregano: Oregano brings a classic Italian herb flavor.
- 1 teaspoon dried basil: Basil adds a sweet, herbal note.
- 1/2 teaspoon red pepper flakes (optional): For a bit of heat, add red pepper flakes.
- Salt and pepper to taste: Essential for seasoning the dish.
- 1 cup shredded cheddar cheese: Cheddar cheese melts beautifully and adds a creamy finish.
- 1/4 cup grated Parmesan cheese: Parmesan adds a salty, nutty flavor that complements the cheddar.
- Fresh parsley, chopped (for garnish): Parsley adds a pop of color and freshness.
Step-by-Step Instructions for Making Homestyle Beefaroni
1. Preparing the Ingredients
Before you start cooking, it’s important to have all your ingredients prepped and ready to go. Finely chop the onion and bell pepper, and mince the garlic. Measure out your spices, cheeses, and pasta. This will make the cooking process smoother and more efficient.
2. Cooking the Pasta
Begin by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually around 7-8 minutes. Drain the pasta and set it aside. Make sure not to overcook the pasta, as it will continue to cook slightly when mixed with the sauce.
3. Browning the Beef
In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked through, about 5-7 minutes. Drain any excess fat from the pan to keep the dish from becoming greasy.
4. Sautéing the Vegetables
Once the beef is browned, add the chopped onion, bell pepper, and minced garlic to the skillet. Cook the vegetables until they are soft and the onion is translucent, about 5 minutes. This step builds the flavor base for your Beefaroni, as the vegetables release their natural sugars and aromas.
5. Creating the Tomato Sauce
To the skillet with the beef and vegetables, add the tomato sauce, tomato paste, oregano, basil, and red pepper flakes (if using). Stir everything together until well combined. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. If the sauce becomes too thick, you can add a splash of water or beef broth to thin it out slightly.
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