Hamburger and Macaroni

• servings: 4 servings
• active time: 8 minutes
• total time: 28 minutes

Ingredients

2 cups uncooked macaroni (use rice pasta or gluten-free pasta for gluten-free version)

1 Tbsp extra virgin olive oil

1 pound ground beef

1 yellow onion, chopped (or mixed chopped green onion greens and yellow onion)

1/2 teaspoon seasoned salt

Pinch chili pepper flakes

1/2 teaspoon celery seed

1 large can (28 oz) of diced tomatoes

2 Tbsp Worcestershire sauce

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper to taste

Directions

Start cooking the pasta: Get a large pot of salted hot water (1 tablespoon of salt for 2 quarts of water) boiling and begin cooking the macaroni as per the directions on the macaroni package.

Brown the beef and onions: While the water is heating and macaroni cooking, prepare the sauce. In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown. When the beef has mostly browned, add the onions to the pan and toss to combine. Cook until the onions are soft, about 4 to 6 minutes.

Add the seasonings and tomatoes: Add the celery seed, a dash of crushed red pepper and seasoned salt. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes.

Drain the pasta: Drain the pasta, reserving a half cup of the pasta cooking water.

Add the cooked pasta: Mix in the drained and cooked macaroni and the parsley. Cook for another 5 minutes. Add in some of the pasta water if the dish is too dry. Add freshly ground black pepper and salt to taste. Did you enjoy this recipe? Let us know with a rating and review!

Nutrition

• Serving Size: Serves 4
• Calories: 487 kcal
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 101 mg
• Sodium: 682 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 36 g