Josies Goulash Revamped
For years I have been making a similar dish that I called Josies’ Goulash and when I saw a similar recipe, I just had to add a few of my own ingredients to a dish I was already familiar with! A few years ago I started adding spinach to my hamburgers if I had some left over in the frig and we really liked it and this recipe has spinach plus other veggies in it too. Another plus is that I have a lot left over for when my kitchen is off limits for a couple of days next week. This kitchen thing is really taking more time than we thought, but by the end of next week, all should be back to normal with a nice refurbished kitchen to work in!
- 1 lb lean ground beef
- ½ large sweet onion, chopped
- ½ cup sliced celery
- ¾ cup medium shredded carrot
- 1 large clove of garlic, minced
- 1 can whole tomatoes with their juice, chopped
- 1 can (8 oz) tomato sauce
- Sea salt and white pepper to taste
- 1 teas dried oregano
- ½ teas dried basil
- 4 oz small pasta, I used elbows
- ½ pkg (10 oz) frozen spinach, thawed and drained well
- ¾ cup grated Asiago cheese
- In a skillet, cook beef until no longer pink, crumbling as it cooks.
- Stir in the onion, celery, carrots and garlic, cooking just until veggies are tender; drain any excess fat.
- Add the tomatoes with their juice and the seasonings, cover and cook over low heat for 15 minutes.
- While mixture is cooking, cook pasta according to package directions; drain well.
- Combine pasta with the meat mixture and place in a baking dish that has been sprayed with cooking oil, cover and bake in a 350 degree oven for 25 minutes.
- Remove cover and sprinkle with cheese and continue baking for 3-5 minutes to melt the cheese.
Hope you have a nice weekend, hopefully will get some more recipes in next week if all goes well! Enjoy!