- 1 lb. ground beef
- 1 tsp. salt (more to taste)
- ¼ tsp. pepper
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 can (14.5 oz.) beef broth
- 1 can tomato sauce (15 oz.)
- 1 can diced tomatoes (14.5 oz.)
- 2 tsp. Worcestershire sauce
- 1 Tbsp. Italian seasoning
- 1 cup uncooked elbow macaroni
- ½ cup mozzarella or cheddar cheese (optional)
- Season the ground beef with salt and pepper and add to the GameDay Cast Iron pot set to medium high heat. Break apart the ground beef while cooking. After a few minutes add the chopped onion and garlic and cook until the hamburger is browned and the onions are translucent.
- Add water, tomato sauce, tomatoes, Worcestershire sauce, and Italian seasoning into the meat mixture and bring to a boil. Reduce heat to a simmer and cook 15 – 20 minutes, stirring occasionally.
- Add elbow macaroni and cover. Continue to simmer about 20 – 25 minutes, stirring occasionally, until the pasta is tender to taste. If desired, sprinkle cheese over the top and allow to melt before serving.
It seems this classic comfort food comes from New England, but it has “close cousins” from around the country. This tomato-based dish was originally made with soy-sauce infused hamburger and rice so it had at least some tie to its Chinese-like name. However, the rice was replaced with noodles and with its decidedly Italian-American spices this is one dish that is nothing like its name. Similar variations around the country go by names like Slumgullion, Johnny Marzetti or goulash. This is a GameDay tradition worth trying; and repeating. Again and again.