Beefaroni with Sundried Tomatoes
Beefaroni is a classic American pasta dish that is both delicious and easy to make. However, if you're looking to add a little extra flavor to this classic dish, consider adding sundried tomatoes to your recipe! Not only do they add a sweet and savory flavor to the dish, but they also provide a burst of color that will make your meal all the more visually appealing.
Serving Size 4 -6
Ingredients
- 8 ounces of elbow macaroni check your box, because mine was 12 ounces, or your favorite shaped pasta
- 2 ounces of sundried tomatoes (if dried: soak in hot water till tender, and chop; but you may find them chopped in oil, which is delicious and with no need to soak)
- Fresh diced onion to taste sauteed in olive oil, or I used dried minced onion
- 1 clove of garlic chopped (I always buy the jarred chopped garlic from the produce section)
- 1 pound of ground beef browned ( I cook mine in bulk ahead of time in the crockpot)
- 12 ounces of tomato sauce if you have leftover pasta sauce, I would use that
- 1 teaspoon of dried basil
- Salt and pepper to taste
Instructions
- Cook and drain your macaroni, and soak, drain and slice your sundried tomatoes if they’re dried. If they’re in oil already chopped, use them as is.
- Brown ground beef.
- Then add onion, tomato sauce, basil, sundried tomatoes and garlic, stir and cook for a couple of minutes, till onion and garlic is cooked.
- Then add macaroni and stir gently, and heat till warmed through.
- You are ready to serve with breadsticks and salad.