I have a feeling that this meal will make be featured on the menu quite often. I've adapted from The Cooking Photographer to suit our tastes and to up the veggie content. I'm sure the original is awesome, but when pressed for time, I like to use what I have on hand.
1 ¼ pounds ground beef
2 celery stalks
1 tbsp chili powder
1 teaspoon onion powder
1 tbsp tex mex seasoning
1 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
8 ounces (2 cups) small pasta
2 cups water
1 1/2 cups shredded cheese
Freshly ground pepper
Sour cream & parsley for garnish (optional)
Using the food processor, chop the onion, the carrots and the celery. Add the veggies and the ground beaf to a large non stick skillet and cook over medium high heat. When the meat is no longer pink, strain off the grease, and add seasonings, garlic and brown sugar. Cook over medium heat for 1 to 2 minutes until fragrant.
Stir in tomato sauce, diced tomatoes, pasta, and 2 cups water. Stir to combine, cover and keep at a high simmer for about 14 minutes or until juices are absorbed and pasta is tender.
Stir in cheese and season with freshly ground pepper. Taste for salt and add if needed. Garnish with sour cream and parsley if desired.
It's quick and easy, and most importantly, everybody loves it.