Red 'Ronies

Luckytrim

Grill Master
Gold Site Supporter
Red 'Ronies

2 lbs. hamburger
1 large Vidalia onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon light brown sugar
2 tablespoons Worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon seasoned salt
1/2 tsp. pepper
1/8 tsp. Hungarian paprika
1/4 tsp. basil
1 28 ounce can tomatoes, diced
12 oz. tomato paste
2 shakes Frank's of another hot sauce
1 lb. longhorn or mild cheddar cheese
2 cups elbow macaroni
16 ozs. tomato sauce
Salt & black pepper to suit

Brown meat, onion and garlic in the oil in a large skillet . Add seasonings to meat mixture and mix well. Add tomatoes, paste and sauce to meat mixture and cook over low heat.
Cook macaroni according to directions to al dente. Drain.
Cut cheese into 1/2 inch cubes.
Add macaroni to meat mixture and fold in cheese.
Place in 2 quart casserole or 9 X 12 pan. Bake at 350 for 20-30 minutes. Serves 6-8.
 

Luckytrim

Grill Master
Gold Site Supporter
Red 'Ronies

2 lbs. hamburger
1 large Vidalia onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon light brown sugar
2 tablespoons Worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon seasoned salt
1/2 tsp. pepper
1/8 tsp. Hungarian paprika
1/4 tsp. basil
1 28 ounce can tomatoes, diced
12 oz. tomato paste
2 shakes Frank's of another hot sauce
1 lb. longhorn or mild cheddar cheese
2 cups elbow macaroni
16 ozs. tomato sauce
Salt & black pepper to suit

Brown meat, onion and garlic in the oil in a large skillet . Add seasonings to meat mixture and mix well. Add tomatoes, paste and sauce to meat mixture and cook over low heat.
Cook macaroni according to directions to al dente. Drain.
Cut cheese into 1/2 inch cubes.
Add macaroni to meat mixture and fold in cheese.
Place in 2 quart casserole or 9 X 12 pan. Bake at 350 for 20-30 minutes. Serves 6-8.

Reading the "Goulash" discussion reminded me that I had not done this in a long while, so.........
Made this last night....... didn't have the correct cheese in-house tho'..........

 

Johnny West

Well-known member
I like your add on's of spices, etc. and 2 pounds of burger is better. It looks excellent and bet the flavours were too.
 
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