- 1lb Elbow Macaroni
- 1lb lean ground beef
- 3 tbsps. Worcestershire sauce
- 1 can (28 oz.) diced tomatoes
- 1 yellow onion, chopped
- green onions, chopped (I typically use the greens of 2 or 3)
- 1 tsp. red pepper flakes
- 1 tsp. dried basil
- 1tsp. ground cumin
- Fresh parsley to taste
- Salt and pepper
Cook macaroni according to package.
In a large skillet over medium-high heat, brown your beef until no longer pink- about 7-10 minutes. Drain meat and place aside.
In same pan add your onions, sauting until your onions start to become translucent.
Add the meat into the pan with the onions and stir in the Worcestershire Sauce, continuing to cook for about 2- 3 minutes.
Add diced tomatoes, red pepper, basil, cumin, salt and pepper; bring to a boil. Reduce your heat and simmer for 5-10 minutes.
Combine meat with drained macaroni, mixing together well. Serve topped with fresh parsley.