Jan’s Beefaroni
So back in February, when my friend Jan’s new cookbook came out, I was so diligent in making sure I made one of the recipes in a timely manner to post on the day of her official launch. I made a pot of beefaroni on a Sunday night when everyone was over for dinner – I’m making an effort to do more big family Sunday suppers these days – and it was a total hit. I mean, perfect for everyone, from the new generation of littles to my Dad, who took some home for lunch the next day. I’ve made it twice since – it’s a good meal to send someone who needs it, or to have in the fridge to dip into for quick dinners and Thermos lunches, and it freezes well. And I just realized I never managed to post it here.
Look at it! Like a cheesy, tomato-ey moon surface. Pure comfort food, right here.
I’ve made this with dried pasta and fresh – you cook it right in the pot, with the sauce – and often don’t have fresh basil on hand, but it’s just fine without. I’ve chopped the veggies by hand and in the food processor, and used ground bison – my favourite – which is superb. Like the other recipes in her book, it’s the sort of meal that’s familiar yet somehow new and very usable, that falls easily into regular dinner rotation.
Jan’s Beefaroni
AuthorJuliePreheat the oven to 350F. Place the onions, carrots, celery and garlic in the bowl of a food processor and pulse until finely chopped, scraping down the side of the bowl. (Alternatively, chop everything finely.) Set a large Dutch oven over medium-high heat, add the oil and cook the vegetable mixture for 3-4 minutes, until softened. Stir in the oregano, red pepper and salt and cook for another minute.
Crumble the beef into the pot and cook, stirring occasionally, for 5 minutes or until the meat is browned. Stir in the stock, wine, tomatoes, Worcestershire, tomato paste, basil and pasta. Bring to a boil, lower the heat to medium and cook, stirring frequently, for 11-13 minutes or until the pasta is nearly cooked but firm to the bite.
Sprinkle with mozzarella and Parmesan and bake for 10 minutes, or until the cheese is melted and the pasta is heated through. Serves 6-8.
Ingredients
Directions
Preheat the oven to 350F. Place the onions, carrots, celery and garlic in the bowl of a food processor and pulse until finely chopped, scraping down the side of the bowl. (Alternatively, chop everything finely.) Set a large Dutch oven over medium-high heat, add the oil and cook the vegetable mixture for 3-4 minutes, until softened. Stir in the oregano, red pepper and salt and cook for another minute.
Crumble the beef into the pot and cook, stirring occasionally, for 5 minutes or until the meat is browned. Stir in the stock, wine, tomatoes, Worcestershire, tomato paste, basil and pasta. Bring to a boil, lower the heat to medium and cook, stirring frequently, for 11-13 minutes or until the pasta is nearly cooked but firm to the bite.
Sprinkle with mozzarella and Parmesan and bake for 10 minutes, or until the cheese is melted and the pasta is heated through. Serves 6-8.
This looks like something my dad would love! The rest of us would love it too, but he especially would appreciate how familiar it would seem compaired to a lot of what we serve him ?. I have to cook gluten free and the water from that pasta is really gluey so I wouldn’t want to try to cook the noodles in the sauce. I know it isn’t your recipe, but for something like this do you think I should try reduce the liquid in the sauce by 1 cup of liquid or 2?
That pot is gorgeous!
Thanks, it’s my favourite!
Where do you get your ground bison? Is it reasonably priced?
Different places – often the farmers’ market!
Wow, that pot is so stunning!!! The contents look pretty scrumptious, too.
That looks like the best kind of comfort food! Also, love the pot. I’ve noticed Jamie Oliver use one like that on his shows – is it an English brand of enameled cast iron pot? I’d love to find one like that as I’m on the search for a smallish dutch oven and love the look of yours.
I want one too! It might be this: Dansk Kobenstyle
Thank you so much, Kim! That does look like it might be the one!
Yes, that’s it!
It’s a dansk kobenstyle – they’re enamel coated steel, so lighter than cast iron, and can be tough to find.. although you can order them through the Chapters website.
Ohh! It looks so delicious. So, my family comes tomorrow, so i can try to make this gorgeous pot. Thank you for sharing!
Yay!
Looks delish! How much is one pound of dry macaroni in cups?
this is another keeper, Julie! And as an added bonus is a very frugal dish, makes one pound of meat go a loooong way!!
So true!
I bought Jan’s book, and I whole-heartedly agree that this recipe is AMAZING!
I made it up to the part where you put the noodles in one evening, then following evening I brought it to a boil, threw in the noodles and then a few minutes later put the cheese on and put it in the oven. It was faster than making it all at once, which seemed to work well for my ‘both parents work and we’re all starving when we get home” family 🙂
So easy, isn’t it?
Just made this. Cut the recipe in half as there are only 2 of us. Didn’t have tomato paste so subbed ketchup, nor wine, so subbed a couple tablespoons of balsamic vinegar. Turned out fabulous!! Will be using this recipe in the youth kitchen programs I run. Thank you!
Has anyone tried freezing this? How did it go?
I’d think it would freeze very well!