°1 1/2 pounds lean ground beef
°1 large onion cut into cubes
°1 tablespoon canola oil
°salt to taste
°pepper to taste
°1/2 teaspoon oregano
°2 cloves minced garlic
°1/2 teaspoon paprika
°28 oz can of mashed tomatoes or your favorite sauce
°Macaroni Box 16 oz
°1/2 cup shredded cheddar and mozzarella cheese
Soak onions in oil with a pinch of salt with three fingers. Add the beef and cook, breaking up as you would. Add another pinch of salt or two to the dry seasoning. Add the tomatoes and bring to a simmer, then reduce the heat and simmer for an hour.
Cook the pasta in boiling water until half cooked. Drain and add to the tomatoes. (I wanted this to extend to two meals, so I used the whole box, but if you want your dish to be tomatoy and extra thick, you may want to add only half of the pasta.) Stir it with the sauce. Taste and add cheese and cover or transfer to a large baking dish and cover with foil. It can be refrigerated for up to 2 days or frozen for a few weeks.
If cooled, bake in a 400-degree oven until heated through (about 45 minutes if cool to room temperature). Before you’re ready to eat, remove the tin foil, cover the macaroni with cheese, and grill until the cheese is bubbly.