5.3 oz. 150g macaroni
1 tablespoon olive oil
1 brown onion diced
1.1 lbs. 500g ground beef
2 carrots peeled and diced
1 sachet of 40g of onion soup mix
1/4 cup 60 ml tomato sauce
1 cup 150g frozen peas
1 cup 100g grated savory cheese
Preheat the oven to 350°F (180°C) and butter a baking dish.
Cook the macaroni in salted boiling water until just al dente. Drain and reserve.
In a large skillet, heat the oil over medium heat. Cook the onion for about 4 minutes until soft.
Add the minced beef and cook until nicely browned, breaking it up with a wooden spoon.
Add the diced carrots and French Onion Soup mix, and mix well.
Pour in 2 cups of water, bring to a boil, then lower the heat and simmer for 15 minutes.
Stir in tomato sauce, peas and drained macaroni.
Transfer the mixture to the prepared baking dish. Top with grated cheese and bake for 15 minutes until golden and melted.
You can use any type of pasta you like in place of macaroni, such as penne or fusilli.
If you don’t have onion soup mix, you can substitute powdered beef stock or gravy mix.
You can use fresh or frozen vegetables in this recipe. You can also add other vegetables you like, such as zucchini or corn.
You can make this recipe ahead of time and store it in the fridge or freezer until you are ready to cook it.
This recipe is a great way to use up leftover vegetables or pasta.