Equipment Needed
- Large skillet or Dutch oven
- 9×13 inch baking dish
- Large pot for boiling pasta
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
Let’s start with the foundation: browning the beef. I heat my large skillet over medium-high heat and add the ground beef and diced onion. I break up the meat with my wooden spoon as it cooks. The key here is to get a nice, brown sear on the beef, not just steam it grey. I learned that draining some, but not all, of the fat is important. I leave about a tablespoon in the pan for flavor. When the beef is nearly browned, I add the minced garlic and cook for just one more minute until fragrant. That smell of beef, onion, and garlic is the start of something wonderful.
While the beef is browning, I cook the pasta. I bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions, but I stop at al dente, about 1-2 minutes less than recommended. This is a critical tip I learned the hard way! If you cook the pasta to fully soft in the water, it turns to mush in the oven. The pasta will finish cooking and absorb the delicious sauce in the casserole. I drain the pasta and set it aside.
Now, for the soul of the dish: the sauce. In the same skillet with the browned beef and onions, I reduce the heat to medium. I add the tomato sauce, condensed tomato soup, water (or broth), Italian seasoning, salt, and pepper. I stir everything together, scraping up any tasty browned bits from the bottom of the pan. I let this simmer for about 5 minutes. The condensed soup is the secret ingredient—it adds a rich, velvety thickness and a touch of sweetness that balances the tomatoes perfectly. Don’t skip it; it makes a huge difference. (See the next page below to continue…)