June's Beef & Shells
from
Nancy
This was a staple weekday dish in my house, growing up. Dad
worked in a commercial laundry, and mum worked part-time, spending many years as
our village's head librarian. Mum liked to cook, but with a job, two kids, a
husband and a home to look after, she often made simple, tasty dishes on busy
weeknights. The recipe was her own creation. When she couldn't find medium
pasta shells, she sometimes substituted either wide egg noodles or elbow
macaroni.
June’s
Beef & Shells
1 lb ground
beef
1 TBLS oil
1 small can
peas, drained
1 small can
Contadina tomato paste
1 15 ˝ oz.
can Hunt’s tomato sauce
2 ˝ tsp
onion powder
1 ˝ tsp
garlic powder
˝ box shell
pasta (about 8 oz.), cooked
Cook elbows in boiling salted water until tender. Rinse briefly
in cold water, and drain. Set aside. Meanwhile, Brown ground beef in oil. Drain
off excess fat. Stir in elbows and remaining ingredients. Simmer over medium-low
heat for 20 minutes, stirring occasionally to keep from burning. Serves 4 to 6.
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