Recipe courtesy of Rachael Ray
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 tablespoons dark brown sugar
  • 3 tablespoons red wine vinegar
  • 3 tablespoons Worcestershire sauce
  • One 15-ounce can tomato sauce
  • 2 tablespoons EVOO
  • 1 1/2 pounds ground beef (80-to-85-percent lean)
  • Kosher salt and freshly ground pepper
  • 3 to 4 cloves garlic, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 1 onion, finely chopped
  • 1 cup beef broth
  • 12 ounces elbow macaroni with ridges
  • 2 cups shredded yellow Cheddar
  • 1/2 cup chopped crisp deli-style dill pickles

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.

Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.

Bake until the casserole is bubbling and the top is browned. Top with the pickles and serve from the dish.

Cook's Note

The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bring to room temperature and bake as directed before serving.

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