Directions
- 1Brown 2 pounds of ground beef, par-cooking it until it's still pink, then season it well and set aside.
- 2Caramelize one diced onion in the same pan used for the beef.
- 3Add tomato paste and bone broth to the pan with the caramelized onion, mix, and bring to a simmer.
- 4Add the par-cooked beef back to the simmering mixture.
- 5Add a half cup of elbow noodles to the bottom of pint jars.
- 6Add 1 tablespoon of Parmesan cheese to each jar.
- 7Add one scoop of the meat mixture to each jar, followed by one scoop of liquid, ensuring more liquid than meat.
- 8Use a knife or long spatula to stir the ingredients in the jars, distributing the macaroni and de-bubbling.
- 9Ensure 2 inches of headspace in each jar for pasta expansion.
- 10Water bath the jars for 3 hours.
Ingredients
- 2 pounds ground beef
- 1 onion diced
- tomato paste
- bone broth
- 0.5 cup elbow noodles
- 1 tablespoon Parmesan cheese
Equipment
cannerpint jarsknifelong spatula
Tips
- Par-cook the ground beef because it will continue to cook in the canner.
- Ensure more liquid than meat in the jars so the pasta can absorb it and cook properly.
- Stir ingredients in the jars to distribute macaroni and de-bubble, ensuring 2 inches of headspace for pasta expansion.
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