Macaroni à la Gisolfi
It took me quite a while to remember a meal I used to loathe. You see, I was a kid who ate pickled herring and pig's feet with her dad. But my mom reminded me of the utter disdain with which I would greet the following meal, named for my brother's best friend, Eric Gisolfi. Eric has always been a hearty eater, but a picky one. This was one dish he never complained about. So, whenever he joined us for dinner I felt conflicted — fantastically happy that a new playmate would be joining us and absolutely devastated that I had to endure the ground meat and elbow macaroni so cherished by our guest. Try it out to see the mixed reviews you receive.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
Beef
Pasta
Tomato
Sauté
Kid-Friendly
Ground Beef
Winter
Small Plates
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, diced
- Carbohydrate 56 g(19%)
- Cholesterol 81 mg(27%)
- Fat 28 g(42%)
- Fiber 6 g(24%)
- Protein 29 g(58%)
- Saturated Fat 9 g(47%)
- Sodium 818 mg(34%)
- Calories 586
Preparation ??ute; (my mom always used an electric frying pan, but any large skillet will do) onion and pepper in olive oil until soft. Add the ground beef and continue cooking on medium heat until meat is browned. Season with Italian flavoring, salt, and pepper. Add tomato sauce and stir well. Let cook on low heat for another 15 to 20 minutes. Meanwhile, cook macaroni in boiling, salted water. Drain well and add to frying pan. Stir ingredients together and serve warm with a salad and Italian bread.
