Caldo de Tomate (Macarones)

 

Caldo de Tomate (Macarones)

Ingredients

1 pound ground beef

1/2 medium onion, minced

2 cups elbow macaroni, uncooked

1 can tomato sauce, 8 ounces

1 can water, using the empty tomato sauce can

1 heaping tablespoon beef bouillon

1/2 teaspoon garlic powder, optional

1/2 teaspoon black pepper

Salt, to taste

1 tablespoon oil, optional, if using very lean beef

Instructions

Heat a large skillet or deep pan over medium heat.

Add the ground beef and minced onion.

Cook until the beef is about halfway browned, breaking it apart into small pieces as it cooks.

Add the uncooked elbow macaroni directly into the pan with the beef.

Stir for 1 to 2 minutes so the pasta lightly coats with the beef juices and onion flavor.

Pour in the tomato sauce.

Fill the empty tomato sauce can with water, then add it to the pan.

Stir in the beef bouillon, garlic powder if using, black pepper, and a little salt if needed.

Mix everything well so the pasta is evenly covered with the tomato broth.

Bring the mixture to a gentle simmer.

Cover the pan and cook for about 10 to 12 minutes, stirring occasionally, until the macaroni is tender.

If the pasta gets too dry before it softens, add a small splash of water.

For a drier style, remove the lid during the last few minutes and let the sauce reduce until it clings to the pasta.

Taste and adjust the seasoning before serving.

Serve warm.

Serving Ideas

Serve these macarones with warm tortillas, beans, avocado slices, shredded cheese, salsa, or a simple side salad.

Pro Tip

For a saucier version, add an extra 1/2 to 1 cup of water or broth. For the drier homemade style like in the photo, let the pasta simmer until most of the tomato broth is absorbed and the sauce becomes thick around the macaroni.