1/2 pound whole wheat elbow macaroni
1 tablespoon extra-virgin olive oil
1 1/3-ish pounds ground sirloin
3 cloves garlic, chopped
1 can diced tomatoes
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tablespoons paprika
1 teaspoon ground cumin
1 teaspoon dried marjoram
Fresh ground Black pepper & Salt
1 cup beef stock
1 cup sour cream
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped dill (or more!)
Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 12 minutes (package time) to al dente.
While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then ground meat. Break up meat and crumble for a few minutes. Add garlic, onions, red bell peppers, tomatoes, and seasonings to the beef. Cook a few more minutes then add beef stock and sour cream to the pan. Bring to a bubble and reduce heat to simmer. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley, and..
PREPARE FOR FOOD COMA.
Not only does this make a metric crap-ton, but it tastes amazing.