Mild 'Sweet' Tomato Sauce with Elbow Macaroni Bake

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"The addition of the carrot and the sugar reduces the sharp acidity taste from the tomatoes that some people don't care for."
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servings 532 cals
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Original recipe yields 6 servings



  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 36.3 g
  • 56%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1031 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Cook beef, pork, onion, and garlic in hot oil until onion is golden. Add tomato sauce, tomato paste, mushrooms, carrot, salt, pepper, and sugar, and simmer 15 minutes.
  2. Remove the carrot and throw away--it is just there for sweetness.
  3. Alternate layers of macaroni, cheese, and meat in greased 2-quart casserole. Sprinkle top with cheese.
  4. Bake in a 350 degree F (175 degrees C) oven for 45 minutes.


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I thought the carrot was unnessary, however the recipe is really good.

This was okay. Definitely tasted better the next day, but I don't think I'll make it again.

Excellent recipe. We really enjoyed it.

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