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