American Goulash II

American Goulash II

For the sauce:

• 1 - 35 oz. can tomato sauce
• 1/2 - 6 oz. can tomato paste
• 3/4 cup diced onion
• 1 tsp. minced garlic
• salt and ground black pepper to taste
• 1/4 tsp. granulated garlic
• 1/4 tsp. dried oregano
• 1/4 tsp. dried basil
• 1 1/2 tsp. dried parsley flakes
• olive oil

1. In a sauce pot over medium heat add the olive oil - just enough to coat the bottom of the pan.
2. Add in the onions and garlic and reduce the heat to medium low and cook until the onions soften.
3. Add some salt and black pepper to taste. Add in the tomato sauce and give a good stir.
4. Next, add in half of the can of tomato paste and stir until blended. Scoop out the rest of the paste and put in a small freezer bag and it freezes well to use at a later time.
5. Add in the rest of the dried spices and simmer for about an hour or longer if you have the time, stirring occasionally.

For the goulash:

• 1 lb. ground beef
• 1/2 box of cellantani pasta (or any hearty pasta you like with ridges)
• onion powder to taste

1. Cook the pasta according to the box directions and set aside.
2. Let your deep skillet come up to heat over medium high heat. Add in the ground beef by breaking the meat apart with your hands.
3. Sear the meat and turn as necessary to brown. Season the beef with salt and black pepper to taste and use a little onion powder as well.
4. When the beef is browned if there is too much fat drain some of it out. Add in the sauce, stir and add in the pasta and stir. Warm over a low heat for a few minutes before serving.