Going into the weekend, we are prepping for our first big nor’easter of the winter. And our first real snowfall! I am actually really looking forward to it. Considering that the storm is supposed to hit Sunday, it couldn’t have been better planned! It’s the one day of the week we try to spend time as a family and only occasionally go somewhere. I think tomorrow will bring sledding (temperature permitting), hot cocoa, movies, popcorn and card games by the warm fire. The perfect way for my husband and I to spend our 5 year anniversary. I am pumped! My daughter has been asking when she can go sledding for about two months now. I think she might be even more excited for the storm than me! I am always excited for winter storms, until about February. By then, the cold and snow just get frustrating because we can end up being housebound too often.
This morning, we woke up to 2 degrees! I was very thankful for the seat warmers in our car as I ran my errands. And for the over-sized wood stove in our house. To warm everyone up who might be battling this large winter storm, I wanted to share one of our favorite cold weather dishes. I have been making this dish and perfecting it ever since it was just my husband and I. It makes a huge pot, which is always a win in my book because that means I don’t have to cook the next night! Plus, it tastes even better the next day. Enjoy the upcoming storm and the warm food it may bring to you.
- 3 Tablespoons grapeseed oil or vegetable oil
- 1 medium onion, chopped
- 1 large green bell pepper, cored, seeded and chopped
- 2-3 garlic cloves, minced
- 2 pounds ground beef
- 1 28 oz. can crushed tomatoes
- 3 Tablespoons tomato paste
- 1 cup beef or chicken broth, or water
- 2 teaspoons italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoons crushed red pepper
- 1 pound macaroni, shells or penne
- freshly grated parmesan cheese for serving
In a large pot, heat the oil over medium heat. Place the onion and green pepper in the pot and cook until softened, about 8-10 minutes, stirring often. Stir in the garlic and cook for 30 seconds. Add in the ground beef and break up into small chunks. Cook until no longer pink. Drain any fat.
Add the crushed tomatoes, tomato paste, broth, italian seasoning, salt, pepper, garlic powder and crushed red pepper. Stir until well combined. Bring the mixture to a boil. Cover, lower the heat, and simmer for 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain the pasta and stir into the sauce mixture until well coated. Serve, topped with parmesan cheese.
Source: Barely adapted from a family recipe