Easy Macarona Recipe
Assyrian-style Easy Macaroni Recipe with diced beef, and a rich tomato sauce.
Servings: 4 people
Calories: 703.31kcal
Ingredients
- ¾ lb. sirloin (diced)
- 2½ teaspoon salt (divided)
- 3 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon paprika
- 6 oz can tomato paste
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 3½ cups elbow pasta or ziti
Instructions
- Add diced meat to a small saucepan and cover with 2 cups water. Cook for 10 minutes until water is foamy, then drain and rinse the meat.
- Add meat, 1 teaspoon salt, and 2 cups fresh water back to the saucepan. Bring to a boil then reduce heat. Cover and simmer for 20 minutes. Drain meat and reserve broth.
- Return the meat to the saucepan, along with 3 tablespoons of olive oil and diced onion. Saute for 5 minutes, add the garlic and paprika during the last minute.
- Stir tomato paste into the reserved hot broth and whisk until smooth. Pour into the saucepan along with black pepper and cayenne, mix to combine. Reduce heat to lowest setting and simmer while you cook the pasta. If the sauce gets too thick, add an additional cup of water.
- Meanwhile, add 3 quarts of water and 1 teaspoon sea salt to a Dutch oven. Bring to a boil then add pasta. Cook for 10 minutes, then drain, saving a few cups of pasta water.
- Add pasta back to the Dutch oven and pour sauce over it. Simmer over very low heat for 5 minutes. If needed, add some pasta water to dilute the sauce. Taste macarona and if needed add ½ teaspoon salt.
- Top each serving with a generous helping of Middle Eastern Salad and serve!
Notes
- Assyrians don't add cheese to their macarona. Instead, we like to serve this pasta dish with a salad. Specifically, Middle Eastern Salad, which we call "zalata." Inevitably, the salad ends up mixed into the pasta, since it's poured over the pasta, instead of in a separate bowl. The tangy lemon and olive oil salad dressing adds even more flavor to the already delicious macaroni.
- Another difference between Italian baked pasta and mom's recipe is that mom was adamant about using diced beef instead of ground beef. I think it makes a difference, so don't cut corners here!
- Some people swear by adding a pinch of curry with the other spices. Be sure to give it a try and see if you prefer it with or without.
- Store leftovers in the fridge for up to 4 days.
Nutrition
Serving: 1bowl | Calories: 703.31kcal | Carbohydrates: 94.65g | Protein: 35.16g | Fat: 19.58g | Cholesterol: 51.88mg | Sodium: 1804.32mg | Fiber: 4.96g | Sugar: 4.26g
