I guess this was labeled low-sodium or something, but I can’t recall. I used gemelli in place of the macaroni. I don’t keep Italian seasoning on hand so I used oregano, thyme and a touch of sage (all dried). I DID use the crushed red pepper flakes-this dish needed something to give it a little life. I don’t have a large enough skillet, so after draining the meat I moved it over to my stock pot/dutch oven thinger (really cheap and not a great piece, but it works-kind of…I need to buy pots and pans!)
Beef and Pasta Portobello
-1 c. dried small-shell macaroni
-1 lb. lean ground beef
-1 medium portobello mushroom, stem trimmed, cut into 3/4″ cubes
-1 c. chopped onion
-1 medium garlic clove, minced
-1 (14.5 oz) can no-salt-added diced tomatoes with juice
-1 (8 oz) can no-salt-added tomato sauce
-1/2 c. water
-1 bay leaf
-1 tsp. sugar
-1 tsp. salt-free Italian seasoning
-1/2 tsp. pepper
-1/2 teaspoon crushed red pepper flakes (optional)
1. Prepare the macaroni according to package directions, omitting the salt and oil. Drain well, and set aside.
2. Meanwhile, heat a large nonstick saucepan over medium-high heat. Cook the beef, mushroom, onion and garlic for 8 to 10 minutes or until the meat is no longer pink and the veggies are soft, stirring occasionally. Put in a colander and drain well. Blot with paper towels to remove excess fat. Wipe the skillet with paper towels. Return the drained mixture to the skillet.
3. Stir in remaining ingredients. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally.
4. Stir in the macaroni. Cook for 2 to 3 minutes or until the macaroni is warmed through. Remove bay leaf and serve.
Makes 4 servings