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2 pounds ground beef

1 large onion, chopped (about 1 cup)

1 clove garlic, finely chopped

1 can (28 ounces) whole tomatoes

1 can (15 ounces) kidney beans

1 can (12 ounces) vacuum-packed whole kernel corn

2 stalks celery, sliced (about 1 cup)

2 cups shredded cabbage (about ¼ head)

2 small zucchini, sliced (about 2 cups)

1 cup uncooked elbow macaroni or broken spaghetti

3 cups water

½ cup red wine or water

2 teaspoons instant beef bouillon

1½ teaspoons salt

1½ teaspoons Italian seasoning

Cook and stir ground beef, onion and garlic in Dutch oven until beef is light brown; drain. Stir in tomatoes (with liquid), kidney beans (with liquid) and remaining ingredients; break up tomatoes with fork.

Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until macaroni and vegetables are tender, about 10 minutes.

Do-Ahead Tip: After browning beef, stir in all ingredients except macaroni; cover and refrigerate no longer than 24 hours. About 20 minutes before serving, add macaroni. Heat to boiling; continue as directed above.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

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