| | Directions | | Bring a large pot of water to a boil, salt it, and add the pasta. Cook until al dente. Drain, setting aside a ladle of pasta cooking water. While the pasta is cooking, in a large, deep skillet, heat oil over medium high heat. Add ground meat; season with salt and pepper. Cook until browned, stirring and crumbling the meat with a wooden spoon. Add carrots, onion, celery, bell pepper and bay leaf and cook for 10 minutes. Add broth and tomato sauce and heat through. Discard bay leaf. Stir in sour cream. Toss the macaroni with the goulash (stir in a little pasta cooking water to thin if necessary). |
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| Ingredients | | - |  | 1 pound macaroni |
| - | | 2 tablespoons olive oil |
| - | | 1 1/2 pounds combined ground pork, beef and veal |
| - | | freshly ground pepper |
| - | | 2 carrots shredded, 1 cup |
| - | | 1 onion, finely chopped |
| - | | 2 ribs finely chopped celery |
| - | | 1 red bell pepper, seeded and finely chopped |
| - | | 1 bay leaf |
| - | | 2 cups beef broth |
| - | | 1 can tomato sauce (15 ounce can) |
| - | | 1/2 cup sour cream |
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