This is a pretty good basic recipe. I have tried it as is, and have tweaked it as well, and have found that I like this modification: instead of stewed tomatoes, I use one 15 oz can of tomato sauce and one 28 ounce can of diced tomatoes. I also add a tablespoon of Worcestershire sauce, 2 teaspoons of cooking wine, a teaspoon of kosher salt and another 1/4 cup of onion. After I drain the meat when it is just turned brown, I saute the garlic and onion in about a teaspoon of the fat until translucent and then add the meat back in to brown a little more. I add all the ingredients to the meat. I cook the macaroni separate until almost al dente and then let it cook gently in the ragu until it is softer and the residual water is gone. I find this makes a tasty goulash that adults and kids will like.
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This is a pretty good basic recipe. I have tried it as is, and have tweaked it as well, and...