| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Meats, Grains |
Dutch |
Cheese, Hamburger, Main dish, Soups, Vegetables |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean Ground Beef |
| 1 |
c |
Onion; Chopped, 1 Lg |
| 1 |
|
Clove Garlic, Minced |
| 28 |
oz |
Tomatoes; 1 Cn |
| 15 |
oz |
Kidney Beans; 1 Cn |
| 12 |
oz |
Whole Kernel Corn; 1 Cn |
| 1 |
c |
Celery; Sliced, 2 Stalks |
| 2 |
c |
Cabbage; Shredded,Abt 1/2 Hd |
| 2 |
c |
Zucchini; Sliced, 2 Sm |
| 1 |
c |
Elbow Macaroni; Uncooked, OR |
| 1 |
c |
Spaghetti; Broken, Uncooked |
| 2 |
c |
Water |
| 1/2 |
c |
Red Wine Or Water |
| 2 |
ts |
Beef Bouillon; Instant |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Italian Seasoning |
|
|
Parmesan Cheese; Grated |
INSTRUCTIONS
GARNISH
Cook and stir the meat onion, and garlic in a Dutch oven until the meat is
brown. Drain off the excess fat. Stir in the undrained tomatoes,
undrained kidney beans, the undrained corn, and remaining ingredients
except the cheese, breaking up the tomatoes as you do. Heat to boiling
then reduce the heat and simmer, covered, until the macaroni and
vegetables are tender, about 30 minutes, stirring occasionally. Serve hot
with the Parmesan cheese.
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