1 pound elbow macaroni
2 pounds ground beef
1 diced onion
1-2 cloves of minced garlic
3 - 15 oz. cans of salt-free tomatoes (I use diced tomoatoes)
1 tbsp. chili powder (to taste)
1 tsp. ground cumin (to taste)
Kosher salt (to taste)
Pepper to taste
*Optional - cooked pinto or red beans could be added if you like, or 1-2 cups of cooked white rice instead of pasta.
Heat EVOO in a pan then add diced onion and saute. When onions are translucent, add minced garlic and cook about a minute more. Add ground beef, sprinkle with some salt and cook until completely brown. Now, add the canned tomatoes (with juice) to the meat mixture. Then add the chili powder and cumin. Simmer this mixture for 8-10 minutes or enought to let the flavors fuse together. Taste and adjust seasonings.
Bring a large pot of water to a boil. Add Kosher salt to water and then add pasta and cook about 10 minutes (al dente).
When the noodles are done, carefully dip out 1-2 cups of the pasta water and set aside. Drain pasta - enjoy the pasta steam (free facial). Add the pasta back to the pot you cooked it in. Pour the meat mixture over the pasta and stir. I add a little of the pasta water to the mixture and stir until I get the consistency I like.
|The finished product. Yum-o!|