Description
My Grandmother had eight children. Needless to say she learned how to cook with a little bit of nothing and make do with what she had. This was and still is one of my favorite meals — and super-simple! Cornbread is a perfect pair with this!
Ingredients
- 1 cup elbow macaroni
- 8 slices thick-cut bacon, cut into quarters
- 1 small yellow onion, finely chopped
- 2 (15 ounce) cans tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 5 cubes beef bouillon
- 3 cups water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the macaroni
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 8 minutes. Drain well in a colander set in the sink.
- Place the bacon pieces and onion into a large saucepan or soup pot over medium heat
- and cook and stir until the onion is beginning to brown and the bacon is crisp
- about 10 minutes. Stir in tomato sauce
- diced tomatoes
- beef bouillon cubes
- water
- garlic powder
- onion powder
- and cooked macaroni
- and bring to a boil. Cover the pot
- reduce heat
- and simmer for 10 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6