Ingredients
8
8 servings
- •2 pounds ground beef
- •1 tablespoon olive oil
- •1 onion, diced
- •1 bell pepper, diced
- •3 carrots, diced
- •3 celery, diced
- •5 cloves garlic, minced
- •1 tablespoon chili powder
- •2 teaspoons onion powder
- •1 teaspoon garlic powder
- •½ teaspoon celery salt
- •⅛ teaspoon red pepper flakes, or to taste
- •1 (28 ounce) can tomato puree
- •1 (6 ounce) can tomato paste
- •½ cup apple cider vinegar
- •½ cup molasses
- •3 tablespoons Dijon mustard
- •2 tablespoons brown sugar
- •1 (16 ounce) package elbow macaroni
- •salt to taste
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; set aside.
- Heat oil in another skillet over medium-high heat. Saute onion, bell pepper, carrots, celery, and garlic in the oil until onions are soft and slightly translucent, 4 to 6 minutes. Add chili powder, onion powder, garlic powder, celery salt, and red pepper flakes and continue to saute until fragrant, 1 to 2 minutes. Add cooked ground beef, tomato puree, tomato paste, vinegar, molasses, mustard, and brown sugar. Bring to a boil; reduce to a simmer, cover, and let cook while preparing pasta.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until almost tender yet firm to the bite, about 6 minutes. Drain.
- Transfer macaroni to the Sloppy Joe sauce and continue simmering until noodles are tender and have absorbed the sauce, 5 to 7 minutes. Season with salt and serve.
Nutritional Facts
Per 8 servings
- Calories: 595
- Carbohydrate: 82g
- Fat: 17g
- Fiber: 6g
- Protein: 30g
- Sugar: 26g
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