Dutch Style Macaroni
My mother used to make Macaroni a different way then it’s prepared here in the USA. Here they would call this recipe Goulash. Once in a while she would make it on a Saturday. The way she used to make it was with a box of Honig Macaroni mix. Since I can’t get that here I improvised.
Yield: 8
Materials
- 2 14.5 ozcans diced tomatoes
- 1 6 ozcan tomato paste
- 1 bell pepper or half green and half red pepper
- 2 garlic cloves
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp paprika
- 1 leek
- 4 cooked strips of bacon
- 1 tbsp chicken base
- 2 cups of water
- 1 tbsp butter
- 2 tbsp sugar
- 2 cups uncooked elbow macaroni
For the meatballs
- 2 slices of bread
- 1 tray of ground beef that’s about 1 1/2 lb preferably 97% or 93%
- 1 egg
- 1/2 cup of bread crumbs
- 1 small onion minced
- 1/2 tsp salt
- 1/2 tsp curry powder
- 1/2 tsp nutmeg
- 1/2 tsp chili paste or pepper
- 1 tsp parsley
Instructions
- Peel wash and cut all your vegetables.
- Cut the bacon in small pieces and fry in a skillet. Set aside and use the grease for frying the meatballs.
- Prepare the meatballs. Take the bread and add enough milk so the bread is saturated. Break the bread up.
- Add to the ground beef a small minced onion, salt, curry powder, nutmeg, parsley, chili paste and the bread crumbs. Roll small meatballs.
- Fry the meatballs in the bacon grease. When the meatballs are done take them out of the skillet, set aside. Add the vegetables to the skillet and cook till translucent. Add 1 can of tomato paste and cook for about 2 minutes.
- Put the 2 cans of diced tomatoes to a pot add oregano, basil, paprika, the prepared bacon and the sugar to the pot.
- Then add the chicken base, 2 cups of water and the cooked vegetables and the meatballs. Simmer on low for about 2 hours. Before serving the macaroni sauce to the noodles add 1 tbsp of butter.
- Cook the noodles according package instructions. Now you can add the sauce to the noodles or pour over the top.