Meaty Macaroni


2 Medium Onions (finely chopped)
2 tbsp Vegetable or Canola Oil
1 lb small chopped top sirloin or lamb shoulder chops or ground lean beef 97% lean (trim off all the fat if using sirloin or lamb)
Salt to taste
1 tbsp Black Pepper
1 tbsp Turmeric (optional)
1 1/2 to 2 cups of a tomato base (I make may own but you can use a light Prago/Ragu/or other base)
16 oz Tinkyada: Brown Rice Elbows Pasta with Rice Bran (Wal-mart & Koger carry it)


Finely chop the 2 onions and add them to a pot with the cooking oil. Cook the onions until they are soft and begin to turn a golden brown on medium heat. Next add to the onions the fine chopped meat or ground meat, black pepper, turmeric, and salt. Cook meat until well done on medium high heat. Next, add the tomato base and stir well, simmer for about 10 mins on medium low heat. Add more salt if desired.

In a seperate pot put one package of pasta into 4 qt (3.78 lt) of boiling water. Stir occasionally and cook for 16-17 minutes until desired tenderness is reached. Drain well.

Finally combine both the pasta and the meat sauce mixture together and fold it together until well blended. Cover the meaty pasta for about 5 to 8 mins on low heat and then serve.

Special Notes:
~ Be sure to use a lean meat and trim the excess fat before using.

~ You can also serve with a side salad or steamed vegetables.

~ Recipe shared by Miriam Q.