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Recipes
Classic Stovetop Mac n’ Beef

Recipe

Classic Stovetop Mac n’ Beef

10 min prep

50 min cooking

Serves 4

Difficulty 1/5

This is a great dish to make ahead, keeps well in the refrigerator for 3 days. Don’t have any elbow macaroni? Any medium pasta shape will work just as well.

Ingredients

1 lb (500 g) Lean Ground Beef 1 onion, diced 1 green sweet pepper, finely diced 1 tbsp (15 mL) minced garlic 1 tsp (5 mL) salt (approx) 1 tsp (5 mL) EACH dried oregano and basil leaves ½ tsp (2 mL) pepper (approx) Pinch granulated sugar 1 can (398 mL) tomato sauce 1 can (540 mL) diced stewed tomatoes 1 cup (250 mL) water or beef broth 2 tbsp (30 mL) tomato paste 1 tbsp (15 mL) Worcestershire sauce 1 cup (250 mL) dry elbow macaroni ¼ cup (60 mL) chopped fresh parsley (optional)

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Directions

1. Cook ground beef, onion, green pepper and garlic over medium-high heat in a Dutch oven or enamelled cast-iron pan, stirring and using back of spoon to break up beef into chunks, for 8 to 10 minutes or until meat is thoroughly cooked and vegetables are softened. Drain, if needed. 2. Stir in salt, oregano, basil, pepper, sugar, tomato sauce, stewed tomatoes, broth, tomato paste and Worcestershire sauce; bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, for 20 minutes. 3. Stir in macaroni; cover and simmer, stirring occasionally to prevent sticking, for 20 minutes or until pasta is cooked to al dente. 4. Remove from heat and season with salt and pepper to taste. Serve garnished with fresh chopped parsley, if desired.

Tip

Turn this dish into a goulash, by adding 2 tbsp (30 mL) of paprika with the dried herbs.

If you would like a spicy southwest version, just add 1 to 2 tbsp (15 to 30 mL) chili powder with the dried herbs and 1 cup (250 mL) drained corn kernels (thawed frozen or canned) when adding the macaroni.

Looking for a faster cooking option? Cook the pasta separately while you are simmering the sauce! Here’s how: proceed with the recipe but omit the broth; after 20 minutes of simmering the sauce, stir in drained cooked pasta, heat through and serve.

Cuts Used in This Recipe

Ground Beef

Lean Ground Beef (17% Max. fat)

Ground Beef

Lean Ground Beef Chuck

More to Explore

Where to Find Canadian Beef (opens in a new tab)

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CanadaBeef.ca (opens in a new tab)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.