Southern Goulash

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This is such a southern classic.  Mom made it all the time for us.  Only she used elbow macaroni and didn’t up the flavor as much as I did here.  You know me.  I just love changing a recipe around and seeing what all I can get out of it.  Let me know what you think in the comments below.

• 1 lb. lean ground beef
• 1/2 pound of Italian sausage
• 1/4 pound of Andouille sausage, chopped
• 1 large yellow onion, chopped
• 1 green pepper, chopped
• 3 cloves of garlic, minced
• 3 cups water
• 1 can (29 oz.) tomato sauce
• 1 can (28 oz.) diced tomatoes, un drained
• 1 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. Cajun seasoning (optional)
• 1 tsp. paprika
• 1 tsp. sugar
• 1 tsp. crushed red pepper flakes
• 1-2 tbsp. Worcestershire sauce
• Salt and pepper, to taste
• 2½ cups uncooked elbow macaroni (I used a spiral to hold more sauce)

In a 5 qt. pan, cook and crumble beef and sausages over medium-high heat until no longer pink. Add the onion and green pepper. Cook until tender, about 3-5 minutes.

Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, oregano, basil, paprika, Cajun seasoning, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes.

Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.