![]() Bake until bubbly at the center and the cheese is lightly browned, about 30 minutes. Sprinkle remaining cheese evenly over top. Add the meat and break it up using a wooden spoon and cook until browned, for about 5-7 minutes. For the meat sauce, finely dice the onion and cook in a pan with the vegetable oil, stirring occasionally until softened for about 5 minutes. Gently toss to mix and level with spatula. Start by boiling the pasta in salted water until al dente. Let it rest 10 minutes before serving.Īdd the beef and sauce mixture and 1 cup of the cheese. Place chopped onions, bell peppers, and ground beef in large skillet that has been sprayed with Pam. Add the beef and cook until well browned. Sprinkle remaining cheese evenly over top. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Gently toss to mix and level with spatula. Add the beef and sauce mixture and 1 cup of the cheese.Drain and add the macaroni to the casserole. Meanwhile, butter a rectangular 2-quart casserole dish. Cook until softened but still not done (about half the time recommended on the box). When the water is boiling, stir in a small handful of salt and macaroni.Fold in the beef, let it come back to a simmer, and turn off the heat. Season to taste with Southern Spring Blend, adjust heat to slow simmer, and cook 3-5 minutes, stirring occasionally. Cook, stirring constantly, until it’s bubbly and thick. Whisk in the flour, blending until smooth, then slowly whisk in the broth and milk.Add the carrot and sauté 2 minutes longer. Add the onion to the pan and sauté until softened about 2 minutes. Add meat and crumble with the back of a spoon until golden brown. In the same pot, cook vegetables in oil for 5 to 10 minutes. Break the ground beef up as it begins to cook, then let it cook until it’s fully browned. Remove with slotted spoon and season it lightly with Southern Spring Blend. In a large pot of salted boiling water, cook pasta until al dente. Grab your stock pot and place the ground beef inside. Crumble in the beef and brown (in batches if necessary to keep from crowding meat), about 2-3 minutes. Meanwhile, film a large skillet with oil and heat over medium heat.Position a rack in the center of the oven and preheat it to 350° F. ![]()
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