1 T. olive oil
3 Melissa’s shallots, diced
2 ribs celery, chopped
5 crimini mushrooms, chopped
3 cloves garlic, minced
1 lb. ground chuck
1 10.5-oz. can beef consommé
1 soup can water
1 14.5-oz. can diced tomatoes
1 29-oz. can tomato sauce
2 T. brown sugar
1 T. Worcestershire sauce
1 t. dried basil
1 t. dried oregano
1 t. dried thyme
2 bay leaves
2 c. cavatappi (or, for the kids, elbow macaroni)
¼ c. heavy cream
In a large pot, heat oil over medium heat. Add shallots, celery, and mushrooms, and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.
Add beef and season with salt and pepper. Cook until no longer pink. Drain off excess fat, if needed.
Stir in consommé, water, diced tomatoes, tomato sauce, sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves.
Bring to a boil, reduce to a simmer
and let cook 10 minutes. Stir in pasta and continue simmering until pasta is
tender, about 10 minutes more. Stir in heavy cream. Adjust seasoning to taste,
and enjoy.
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2 comments:
Looks yummy and reminds me of one of my Hubs' favorites - "goulash" as he calls it. I like your addition of beef consomme!
Comfort food at its best. This looks so good.
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