500 g SAN REMO ELBOW PASTA
300 g ground beef , chuck or sirloin
3 pcs hotdog, slice thinly
1 tbsp oil
2 tbsp/25 g onion, diced
2 tbsp/7 g fresh garlic, minced
1/3 cup /47 g green pepper, diced
1 tbsp tomato paste
1 can/400g tomatoes, chopped, including juice
1 tsp cumin, ground
1 tsp chili powder
2 tsp Worcestershire sauce
1/4 cup beef stock or water
for garnish — sour cream and grated cheese
to taste — Salt and pepper
Fill 3/4 cup of stock pot with water and boil on stove top. Season water with a generous amount of salt, about 2 tbsp. Put in the macaroni pasta and cook for 10-12 minutes or until al dente. Stir occasionally to prevent from sticking. Once al dente, drain pasta, cool under running water and set aside.
Heat oil in a skillet over high heat. Add ground beef and cook until it begins to brown. Add hotdog slices and continue browning. Add onion, garlic, bell peppers and season with salt and pepper.
Add tomato paste and continue cooking for about 3 minutes. Add in the cumin, chili powder and Worcestershire sauce and mix well until all flavors are incorporated. Add chopped tomatoes and water. Bring to a boil and lower flame to simmer for about 3 minutes covered or until sauce has thickened then removed from heat.
Toss in the macaroni pasta into the sauce and mix well until sauce has coated pasta. Plate in a casserole dish. Sprinkle with grated cheddar cheese and bake or broil for about 5 minutes until cheese has browned. Garnish with sour cream, then serve.
Make 3 to 4 servings.
A delectable recipe by Chef Tricel Nava.