This says Italian Style because this isn't my traditional ghoulash recipe. My traditional one is not as thick as this and doesn't contain all the Italian flare.
Ingredients:
1lb ground beef
1lb ground pork
*Note: You've probably noticed that I use a combination of ground beef and pork in a lot of my recipes. I do this .... well I don't know why I do it... guess cause I want to and it tastes good*!
1 cup diced onion
2 celery stalks minced
4-6 cloves of garlic minced (Ninja time again)
1tsp. dried Basil (I use freeze dried)
1tsp. dried Parsley
1tsp. Garlic Powder
1tsp. Black Pepper
1tsp. Onion salt
1tsp. Italian seasoning blend
2 14.5oz cans of diced Tomatoes
1 can of whole kernel Corn
1 25-28oz jar of your favorite store bought Marinara Sauce
3 of the Marinara Sauce jars full of water
*optional: 4 to 8 ounces of canned or fresh mushrooms*
12oz. dry elbow Macaroni
Saute the onions, garlic and celery in olive oil. Add the beef/pork and cook until no longer pink. Drain of excess grease.
In large cooking pot over medium/high heat add the tomatoes, marinara, water, spices and corn and bring to a boil. Add in the beef/pork stir and bring to a boil again. Simmer on Medium for 30-45 minutes stirring frequently. Add the macaroni and stir well. Stirring frequently to prevent macaroni from sticking and/or burning continue cooking for 15-20 minutes or until macaroni is al-dente'. Remove from heat, cover and let stand for 10-15 minutes. The macaroni will absorb a lot of the remaining juices and finish cooking during this time.
Serve with fresh garden salad and garlic bread.
ENJOY!
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