This recipe is from Yummy Magazine (August 2008)
Ingredients
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[title] => pasta, macaroni, elbow, dry
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[ingredientuuid] => ce529621-dd65-b814-ad3d-0bd67e6d44ff
[quantity] => 0.50
[measure] => kilogram
[title_custom] => elbow macaroni
[componentid] => 0
[method] => cooked
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[title] => bacon, cured, raw, med slices, 20/lb
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[quantity] => 130.00
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[title] => "carrot, raw, 14 cm small"
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[5b75f060-2be6-3494-b18a-9882983e6a4a] => Array
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[title] => herb, basil, fresh, leaves, chpd
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[quantity] => 2.00
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[3fdfbc3b-bf00-2944-b103-bd181155eb70] => Array
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[title] => mushrooms, white, fresh
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[title_custom] => canned button mushrooms
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[d2d44faf-1289-a1e4-9927-00e5f3504a3b] => Array
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[title] => beef, ground, extra lean, raw
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[title_custom] => lean ground beef
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[method] =>
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[afffa613-0a2c-2654-5166-1c534646d89d] => Array
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[title] => sauce, spaghetti, italian style, dry mix
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[835bf555-e556-7894-dd21-ca9800f88b9c] => Array
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[title] => cheese, parmesan, grated
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[quantity] => 1.50
[measure] => cups
[title_custom] => quickmelt cheese
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[method] => grated
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[d3c990cb-238c-d694-19a9-5d7794281e07] => Array
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[title] => salt, table, iodized
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[method] =>
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[title] => pepper, black
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-
1/2 kilogram elbow macaroni cooked
-
130 grams bacon chopped
-
1 large white onion chopped
-
4 cloves garlic chopped
-
1 small carrot chopped
-
2 tablespoons parsley chopped
-
2 tablespoons fresh basil (or 2 teaspoons dried basil) chopped
-
1/2 cup canned button mushrooms chopped
-
1/2 kilo lean ground beef
-
1 pouch or 560 grams Italian-style spaghetti sauce
-
1 1/2 cups quickmelt cheese grated
-
1 tsp iodized fine salt (or 1 tablespoon iodized rock salt)
-
1/4 tsp pepper
Recipe Method
1.
Saute bacon for 2 minutes. Add
onion,
garlic,
carrot,
parsley,
basil, and mushrooms. Cook for 5 minutes.
2. Add beef and saute for 1 minute. Add spaghetti sauce, then season with salt and pepper. Simmer for 5 minutes.
3. Mix or pour over cooked elbow macaroni. Top with cheese.