Directions
- 1Start with a little oil in the cast iron skillet.
- 2Add diced onion, diced celery, and diced poblano pepper.
- 3Sauté the vegetables until softened for about 5 minutes.
- 4Add a touch more oil and then add four cloves of minced garlic.
- 5Mix in 1 pound of ground beef and 1 pound of ground hot Italian sausage.
- 6Break up the meats as you mix them into the vegetables.
- 7Cook until the pink color is gone.
- 8Add 3 tablespoons of tomato paste and mix it in.
- 9Add seasoning: dried basil, dried thyme, salt, and pepper.
- 10Mix in one can of whole peeled tomatoes, breaking them up with your hands.
- 11Add 1 cup of tomato puree.
- 12Add steak sauce and chicken broth.
- 13Stir in 2 cups of elbow macaroni.
- 14Bring to a boil, then cover and reduce heat.
- 15Stir occasionally to prevent sticking.
- 16Add 1 cup of shredded white cheddar cheese.
- 17Stir until cheese is melted.
Ingredients
- 1 Avocado Oil
- 1 Yellow Onion
- 1 Green Onion
- 1 Poblano Pepper
- 4 cloves Garlic
- 1 pound Italian Sausage
- 1 pound Ground Beef
- 3 tablespoons Tomato Paste
- 1 Dried basil
- 1 Dried thyme
- 1 Kosher Salt
- 1 Pepper
- 1 can Canned whole tomatoes
- 1 cup Tomato puree
- 1 Steak Sauce
- 1 cup Chicken broth
- 2 cups Elbow Macaroni
- 1 cup Shredded white cheddar
Equipment
12" cast iron skilletwooden spatula
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