Description
Classic comfort food that I have been making for years but can’t remember where the recipe originally came from. Wanted to post it so I wouldn’t lose it!
Ingredients
- 1 ½ pounds ground beef
- salt and ground black pepper to taste
- ½ cup chopped yellow onion
- ¼ cup chopped green bell pepper
- ¼ cup chopped carrot
- 2 cloves garlic, chopped
- 1 (15 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (8 ounce) can sliced mushrooms, drained
- 1 tablespoon brown sugar
- 2 tablespoons Worcestershire sauce
- 1 (8 ounce) package bow-tie pasta (farfalle)
- 1 (10.75 ounce) can cream of mushroom soup
- ¼ pound shredded Cheddar cheese
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef
- salt
- and black pepper in the hot skillet until browned and crumbly
- 5 to 7 minutes; drain and discard grease. Add onion
- green bell pepper
- carrot
- and garlic to ground beef; cook and stir until onion is lightly browned
- about 15 minutes.
- Mix tomatoes
- tomato sauce
- mushrooms
- brown sugar
- and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended
- about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil
- stirring occasionally
- until cooked through yet firm to the bite
- about 12 minutes; drain and transfer pasta to a 9×13-inch casserole dish.
- Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted
- about 45 minutes.
Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs
Servings: 6