SLUMGULLION RECIPES

Steps:

• Fill a large pot with cold water. Cover and bring water to a boil. Salt the water and cook the macaroni until al dente. Drain and return to large pot. Cover and set aside. You can also do this while you are prepping and preparing the meat.
• In a large skillet, heat the olive oil and add the 2 cloves of smashed garlic to the oil. Saute on medium heat and cook for 2-3 minutes. Stir in the chopped onion and mix to coat with garlic oil. Season the onions with a pinch of salt and black pepper. Saute until soft and transluscent. Remove smashed garlic pieces.
• Add the ground beef, breaking up any clumps to form small to medium small bits. Season with salt, pepper (and Accent if you are using that seasoning). Brown the meat and drain off any excess liquids.
• Add meat/onion mixture to the pot of cooked macaroni. Add the 2 cans of diced tomatoes and the 1 can of tomato sauce. Fold in the 1 can of white beans and mix in gently to the macaroni, beef and tomatoes. Taste and adjust any seasoning at this time. Cover and heat through on low-med lo heat for at least 30 min to blend flavors.
• When reheating leftovers, it the macaroni seems to be absorbing the tomato's liquids add more tomato sauce, tomato juice or one 16 oz of diced tomatoes. I've even used a can of V8 to rehydrate.

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes. 
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.