This is a recipe from my Mama’s kitchen. It is the perfect one-dish meal for a cold, snowy day, just like we experienced this past week. When Mama prepared this - we had never heard of comfort food, but today this is considered just that. As for many of my recipes, it takes me back to my childhood – watching my Mama and Grandmommie in the kitchen and feeling the love they put into the food they prepared. This recipe is old fashioned, passed down by generation after generation of my family members. Over the years I’m sure it has changed, as I have made some additions to Mama’s original way of preparing, but the essence of the meal remains consistent – always warm, delicious and comforting.
I use my homemade canned tomato juice and whole tomatoes just like Mama did. Those hot, summer days of picking tomatoes and canning sure are worth it when preparing winter meals.
2 tablespoons olive oil or butter
1/2 cup chopped green bell pepper
1/4 cup chopped jalapeños pepper
1 cup chopped sweet onion
1/2 cup chopped celery
2 garlic cloves-pressed
1 1/2 pounds fresh ground chuck
1 teaspoon paprika
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 quart tomato juice
2 cups dried macaroni noodles
1 (28 ounce) can whole tomatoes
In a large (6-8 quart) stockpot drizzle olive oil or melt butter over medium heat. Add peppers, onions, celery and garlic. Sauté until tender. Add ground chuck and continue to sauté until done. Add paprika, Worcestershire sauce and tomato juice and salt and pepper. In a separate 4 quart sauce pan, cook macaroni noodles until al dente, drain and add noodles and whole tomatoes to meat mixture. Simmer for 30 minutes and serve with cornbread or saltine crackers.