It's been a galoshes and goulash kind of a week here in D.C. and I was craving the latter, though I've never actually had goulash. I had come across this post ages ago from a lovely food blog, and it really appealed to me, so I finally got around to making it. I read several recipes online, and couldn't really figure what a traditional goulash was all about, so I took a little from everything and created my own interpretation. It looks a lot like hamburger helper, no? Well, I assure you it tastes much more homemade. I love that the pasta cooks with the meat sauce. Truly a one pot dish. Really comforting and perfect to welcome fall.
2 cups macaroni
1 lb ground beef
1 red, bell pepper, chopped
1 onion, chopped
4 cloves garlic, chopped
1 12 oz can diced tomatoes
1 8 oz can tomato puree
1 cup red wine
2 T soy sauce
2 bay leaves
salt, pepper
seasonings to taste (cayenne pepper, thyme, Italian seasonings)
Heat some oil in a dutch oven over medium high heat and brown ground meat. Salt. Next, add onions and garlic and let cook. Salt. Add bell pepper and then wine and let the wine reduce. Pour in soy sauce and then tomatoes along with puree. Add seasonings and bay leaf, 1/2 cup water, cover and let simmer for 30 minutes on medium low. Next, stir in uncooked pasta and let cook in sauce, covered, for about 10 minutes. Turn off heat and let sit until ready to reheat and serve (let flavors get absorbed).
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