Homemade Beefaroni
I enjoy making this dish for the nostalgia it brings, although I'm more aware now of its ingredients. I often make it for lunch.
I enjoy making this dish for the nostalgia it brings, although I'm more aware now of its ingredients. I often make it for lunch.
- Carbohydrate 27.9564596181603 g
- Cholesterol 85.3131629213387 mg
- Fat 21.1487988175067 g
- Fiber 2.22141118552098 g
- Protein 19.4206670285086 g
- Saturated Fat 8.03892512465145 g
- Serving Size 1 1 Serving (309g)
- Sodium 862.186244620483 mg
- Sugar 25.7350484326393 g
- Trans Fat 5.23120401445821 g
- Calories 378 calories
Step-by-step
- Brown ground beef in a sauce pan and drain.
- Stir in remaining ingredients, except the pasta.
- Simmer for about 10 minutes, to let the flavors combine.
- Stir in the pasta until coated.
Swapping canned tomato soup for standard tomato sauce alters the viscosity and tang of the finished dish completely. Commercial versions of pasta mixed with meat and tomato sauce emerged during the mid-twentieth century as processed foods expanded into American pantries. Manufacturers sought shelf-stable convenience. Home cooks soon adopted these flavor profiles using fresh ingredients. Standard ground beef combined with canned tomato sauce replicates that familiar profile without industrial additives. Brown the beef over medium-high heat until the internal temperature reaches 160 degrees Fahrenheit and the pink color disappears completely. Drain excess fat thoroughly through a colander to prevent an oily surface layer on the sauce. Simmer the tomato sauce, water, and seasonings for ten minutes to reduce the liquid slightly and concentrate the aromatics. Undercook the pasta by two minutes compared to package instructions so it retains structural integrity when stirred into the hot meat sauce. Store leftovers in an airtight container in the refrigerator for up to three days.
