- Dish type
- Side dish
When you cook bacon, save the grease, reserve and use in your cooking for recipes like this tomato sauce pasta infused with the big, rich flavour of bacon, without the cost!
50 people made this
- 225g macaroni pasta
- 1 tablespoon butter
- 1 teaspoon bacon fat
- 225g passata
- 1 (400g) tin chopped tomatoes, with juice
- 1/2 teaspoon caster sugar
- salt and ground black pepper to taste
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the macaroni, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Pour the macaroni into a saucepan and place over medium heat; stir in the butter, bacon fat, passata, chopped tomatoes with juice and sugar; season with salt and pepper. Stir while cooking until butter and bacon fat have melted and incorporated completely, 5 to 10 minutes; remove from heat, cover and allow to sit about 20 minutes before serving.
Reviews & ratingsAverage global rating:(68)
Reviews in English (59)
by Sarah Jo
I started out making this when I was really super broke and the only meat I could afford was bacon. It always increases easily with what you have on hand and however many people you have to feed. I make this now for my boys and add in bacon, add a little bit of spice and toss with parmesan cheese. Never fails to get smiles!-30 Oct 2008
I made this at my hubby's request. I have not eaten this dish before so I went on his description of how his dad used to make it as to how this was supposed to be. This turned out wonderfully and my husband was well pleased. He said it was exactly like his dad's were except he wanted it soupier, so the next time I will add some tomato juice instead of sauce or maybe in addition to. I didn't have bacon grease, I just doubled the butter. Thanks for sharing this, it brought my hubby some warm fuzzies as he has some great memories of his dad. Plain and simple, this is good comfort food!-02 Dec 2008
Nigel Slater’s macaroni, chickpeas and tomato sauce
Peel and roughly chop an onion, then soften it in a pan with 3 crushed cloves of garlic and 2 tbsp of olive oil. When the onions start to brown, add 1 tbsp of tomato purée, a 400g can of chopped tomatoes, half a stick of cinnamon, 2 bay leaves and pepper and salt. Simmer for 15 minutes.
Bring a deep pan of water to the boil, salt it, then use it to cook 100g of macaroni for 9 minutes, until tender. Drain the macaroni. Drain a 400g can of chickpeas and stir both into the tomato sauce. Simmer for 5 minutes, then stir in 250ml of cream.
In a frying pan, cook a peeled and finely sliced onion with a finely sliced green chilli in a little oil. When they are lightly crisp, add a handful of chopped parsley.
Divide the pasta and chickpeas between 2 or 3 deep bowls and finish with the fried onion and chilli. Serves 2 or 3.
Creamy Tomato Macaroni & Cheese
Welcome to January! The holidays are over, the tree is down and it’s time again for routines. And I’m more than ready for it. I love this time of year. It feels fresh, the nights are cozy and it’s the perfect time for comfort food. I actually really enjoy cooking this time of year…there is just something so comforting about hearty and comforting food in cold winter months.
The best kind of comfort food.
Hearty, yummy comfort food. But it’s got to be quick too! Most days I need to be able to get dinner on the table in one hour or less. So I’m always looking for new recipes to be able to achieve this. And I also need recipes that use ingredients that I have on hand most of the time. There’s a time for fancy recipes with fancy ingredients, but there’s nothing like having a recipe that’s simple and uses ingredients I have in the house.
And this Creamy Tomato Macaroni and Cheese is exactly that kind of recipe. If I have my dinner pantry stocked, more often than not I have all the ingredients on hand, making dinner prep easier than ever.
Ready in under 1 hour!
Not only is this dish easy to put together, but it’s quick too…you can have it on your table in under 1 hour! It’s so good for those nights when you just don’t know what to make for dinner. And the addition of tomato sneaks in some extra nutrition too!
Heat a large frying pan with the olive oil. Add the jalapeño, onion, garlic, parsley and tomatoes. Sauté until the onion is softened and the garlic is fragrant.
Add the butter and the chicken broth and continue to cook on a gentle heat.
Prepare the macaroni as directed and lift, draining as you do, into the tomato sauce.
Garnish is with a drizzle of olive oil and fresh grated cheese, fresh black pepper and a nice crusty loaf of bread.
Restaurants close. It is a sad fact of life. Sometime these are our favorites. And often our favorite meals are lost forever to us. But thanks to some of the chefs, owners and restaurants willingness to share their recipes, during their heydays or even after the final meals are served, we can still enjoy these wonder memories at home. We are proud that we can help the restaurants share these recipes with their fans.
Horn & Hardart Automat Baked Macaroni and Cheese, served from 1912 – 1991, is a Straight-From-the-Restaurant Recipe.
Baked Macaroni and Cheese with Tomato Sauce
Who doesn’t heart a comforting treat of mac and cheese? My kids are not an exception either! The plain flavors of this classic pasta dish have its own gastronomic appeal, but few add-ons give it a yummier makeover! A dash of tomato-laced ragu sauce works wonder to the pasta and my kids gobbled up this version of macaroni and cheese in no time! The freshness of the basil and the crunchy outer crust complemented the tart sauce and made the ensemble taste yummier. It’s a simple yet delicious dish which gets ready in less than 30 minutes – what more can a busy Mom like me ask for!
Baked Macaroni and Cheese with Tomato Sauce
- elbow macaroni - 2 cups
- basil - 2 tbsp, chopped
- breadcrumb - 5 tbsp
- cheese - any kind, cheddar cheese or monterey jack cheese or vegan cheese
- Ragu Pasta sauce - 1-2 jars, I used Mama's Special Garden and Mushroom & Green Pepper
- Cook macaroni for 8 minutes or until al dente. Drain.
- Grease a deep baking dish (oven-proof).
- Spoon tomato sauce into the base of the dish.
- Top with the macaroni.
- Sprinkle cheese.
- Repeat the layers from 3 to 5. I used 2 layers.
- Combine breadcrumbs and basil and mix well and sprinkle over the top.
- Cook in oven at 400 F for about 15 minutes or until it’s golden brown and bubbling.
- Serve and Enjoy!
Note: You can put butter and parmesan cheese. These are optional.
Spoon tomato sauce into the base of the dish.
Repeat the layers from step 3 to 5. I used 2 layers.
Combine breadcrumbs and basil and mix well and sprinkle over the top.
Cook in oven at 400 F for about 15 minutes or until it’s golden brown and bubbling.
Macaroni and Tomato Beef Sauce
A great busy day meal, this easy to make tomato, macaroni and ground beef skillet casserole is delicious and quick. Chopped parsley adds a simple colorful flair.
1/2 pound lean ground beef
1 small onion, chopped
2 cloves garlic, chopped
1 cup uncooked elbow macaroni, prepared according to package directions
1 (15-ounce) can tomato sauce
1 1/2 MAGGI Beef Flavor Bouillon Tablets, crushed
2 tablespoons chopped fresh flat-leaf parsley
- Cook beef, onion and garlic in large skillet over medium-high heat, stirring frequently, until beef is no longer pink.
- Add tomato sauce and bouillon cook, stirring frequently, until bouillon is dissolved. Add pasta cook, stirring occasionally, until heated through. Stir in parsley before serving.
Makes 4 servings. (Recipe can be doubled.)
Nutritional Information Per Serving (1/4 of recipe): Calories: 260 Calories from Fat: 100 Total Fat: 11g (17% of DV) Saturated Fat: 4g (20% of DV) Cholesterol: 40mg (13% of DV) Sodium: 1540mg (64% of DV) Carbohydrates: 25g (8% of DV) Dietary Fiber: 3g (10% of DV) Sugars: 6g Protein: 15g Vitamin A: 10% of DV Vitamin C: 20% of DV Calcium: 4% of DV Iron: 15% of DV.
- 1 ½ lbs of ground beef
- 1 tsp fresh ground nutmeg
- ½ tsp garlic
- ½ tsp pepper
- 1 egg
- ¼ cup of breadcrumbs
- 5 cups of water
- 3 Tbsps. of liquid beef bullion
- ¼ cup butter
- ¼ cup margarine
- ¾ cup flour
- 1 – 156 ml can tomato paste
- ½ tsp Sambol Oelek (ground fresh chili paste)
- 2 Tbsps. Conimex Ketjap (sweet soya sauce)
- Garlic, salt & pepper to taste
How To Make Macaroni and Beef
This recipe is full of simple ingredients that you most likely already have on hand. To make this recipe you will need:
- ground beef
- green pepper
- elbow macaroni
- tomato sauce
- Worcestershire sauce (the key ingredient!)
2 pounds ground beef
1/2 cup chopped onion
1 clove garlic, minced
2 cans (15 oz size) diced tomatoes
1 cup tomato juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1 teaspoon chili powder, optional
2 cups uncooked elbow macaroni
Heat a large skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook, stirring, until the beef is browned. Drain off any excess grease.
Combine the meat mixture, tomatoes, tomato juice, salt, pepper, oregano, and chili powder. Mix well.
Cover the crock pot and cook on low heat for 4-5 hours.
Stir in the uncooked macaroni. Turn the crock pot to high. Cover the crock pot and cook for 2 hours or until the pasta is tender. Stir before serving. Adjust the seasoning as needed.