Ingredients
The following ingredients have 5 Servings
- 2 tablespoons olive oil
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 of a large onion, chopped
- 1 pound ground beef
- 1/2 pound Italian sausage
- 1/4 pound andouille sausage, chopped
- 3 garlic cloves, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1 (8 ounce) can tomato sauce
- 1 can diced tomatoes with green chilies (like Rotel)
- 1 (14.5 ounce) can stewed tomatoes
- 2 bay leaves
- 1 tablespoon dried parsley
- 2 cups beef stock/broth
- 2 cups uncooked, elbow macaroni noodles
Instruction
- Heat oil in a large pot over medium heat; saute the celery, green pepper and onion until softened.
- Add the ground beef and Italian sausage, cooking over medium high heat, until lightly browned and cooked through, breaking up the meat as it cooks.
- Add the andouille sausage and the garlic, stir and cook another 3 minutes.
- Add the Italian seasoning, salt, pepper, and Cajun seasoning, stir and cook another minute.
- Stir in the tomato sauce, diced tomatoes, stewed tomatoes, bay leaves and parsley, and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
- Add the beef broth and pasta, bring to a boil, reduce heat, cover and simmer for 20 minutes or until noodles are tender and liquids have reduced.
- Taste, adjust seasonings as needed, remove and discard bay leaves, and serve with a nice side salad and a green veggie.
