Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) mixed vegetables, drained
- 1 cup uncooked pasta (like elbow macaroni or penne)
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar is my favorite)
- Fresh parsley, chopped (for garnish)
Equipment Needed
- Large skillet or frying pan
- Casserole dish (9×13 inch)
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven mitts
Step-by-Step Instructions
To start, I heat a large skillet over medium heat and add the ground beef along with the chopped onion. The sizzle of the meat hitting the pan is music to my ears; it makes the whole kitchen smell amazing. I cook it until the beef is browned and the onion is translucent, which usually takes about 5-7 minutes. Then, I add the minced garlic and stir it in for a minute or so, just enough to get that fragrant aroma. (See the next page below to continue steps…)