About this recipe: A hearty and delicious Italian-inspired dish that's a cinch to make. Macaroni is served with a rich, beef and vegetable tomato sauce. Enjoy with garlic bread, if desired.
This was a big hit with my family. I followed recommendations of using less tomato products so I cut it down to 26 1/2 oz. can of tomato sauce and 14.5 oz. of crushed tomatoes. That worked for me. I don't like cooked peas so I added frozen peas when the meat mixture was almost cooked. I didn't have green pepper so I substituted red pepper. I added 1 T. of chili pdr. to spice it up, next time I will increase it to 2 T. chili pdr. Thank you for submitting this recipe, I will definately prepare it again. - 09 May 2007 (Review from Allrecipes US | Canada)
My whole family loved this dish, and it was easy to make too. I've found that if you make too much, it's easy to freeze and serve as a quick meal later on. - 26 Nov 2000 (Review from Allrecipes US | Canada)
This was good, quick, and not too expensive to make. I kind of halved the recipe. I used 8 ounces of macaroni, 1 lb of ground beef, only one can of tomato paste and sauce, and I didn't add the water. Everything else I pretty much left the same. I did use frozen peas though, since we're not too big on canned peas. I also threw in whatever seasoning I thought would be good, so I used some ground mustard, Italian seasoning, basil, and some crushed red pepper. I topped it with a little shredded cheddar and served it with some crusty bread. - 27 Mar 2007 (Review from Allrecipes US | Canada)