Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground beef
  • 2 tablespoons olive oil
  • 1 large onion, (finely chopped)
  • 2 large carrots, (peeled and chopped)
  • 2 cloves garlic, (minced)
  • 5 cups vegetable broth
  • 2 cups tomato sauce
  • 1 can diced tomatoes, (28 ounces)
  • 1 can tomato paste, (5 ounces)
  • 1 teaspoon dried thyme
  • 2 whole bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups macaroni, (uncooked)
  • 1 1/2 cups frozen corn
  • 1/4 cup fresh parsley, (chopped)

Instruction

  • In a large, heavy-bottomed pot, over medium heat, add the olive oil and ground beef. Cook the ground beef until browned - about 20 minutes. Drain the fat and return the beef to the pot.
  • Add the onion, and carrots. Stir into the beef and continue to cook for 10 minutes.
  • Add the garlic and cook for 5 minutes.
  • Next, add the tomato sauce, diced tomatoes, tomato paste, dried thyme, bay leaves, salt, and black pepper. Stir to combine. Lower the heat to medium-low and place a lid on the pot. Allow to cook for 20 minutes.
  • Add the broth and pasta. Stir to combine. Place the lid back on the pot and cook for 10 minutes. By this time, the pasta should be cooked.
  • Add the frozen corn and stir. Do not place the lid back on the pot. Simmer for 5 minutes and turn off the heat.
  • Stir in the parsley and serve immediately.