This tried-and-true dish needs only one pot for its preparation. Serve with your favourite green vegetable.
- Portion size 4 servings
- 1 lb ground beef
- 2 onion chopped
- 1 can stewed tomatoes
- 1 tablespoon Worcestershire sauce
- 2 cups small pasta shells (1/2 lb/250 g)
- 2 cups small macaroni (1/2 lb/250 g)
- 1 cup sour cream
Conventional method: In large heavy saucepan or Dutch oven, cook beef and onions for 5 minutes or until meat is no longer pink, breaking up meat with wooden spoon. Pour off fat. Stir in tomatoes, 1 cup (250 mL) water and Worcestershire sauce; bring to boil.
Add pasta and reduce heat to low; cover and simmer, stirring frequently, for 20 minutes or until pasta is tender but firm. Stir in sour cream, heat through but do not boil. Season with salt and pepper to taste.
Microwave method: In 12-cup (3 L) casserole, combine beef and onions; microwave, uncovered, at High for 5 minutes or until meat is no longer pink, stirring once. Pour off fat.
Stir in tomatoes, 1 cup (250 mL) water, Worcestershire sauce and pasta; mix well. Cover and microwave at High for 12 to 14 minutes or until pasta is tender but firm, stirring 3 times. Let stand for 5 minutes. Stir in sour cream; microwave at High for 2 minutes or just until heated through but not boiling. Season with salt and pepper to taste.