Grandma’s Goulash

GRANDMA’S ITALIAN GOULASH

Serves 6-8

All my life I happily ate what my grandma called “goulash.” Then I went on a work trip to Budapest, Hungary (home of the actual goulash), and I realized Grandma (as usual) had put her own Italian-American spin on it. Turns out there are tons of goulash variations. Some call it American goulash; here in New England they call it American Chop Suey. Call it whatever you want . . . it’s simple, filling, cozy, comfort food at its best.

2 cups ditalini pasta

2 tablespoons olive oil

1 small yellow onion, finely chopped

1 green bell pepper, cored and finely chopped

2 cloves of garlic, minced

1 1/2 pounds ground beef (80/20)

2 eggs

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1 cup freshly grated Parmesan cheese, divided

3 tablespoons Worcestershire sauce

1 can (14.5 ounces) Italian-style diced

tomatoes, in their juices

2 cups spaghetti sauce (jarred is fine, or try Maria’s Monday Marinara on page 45)

2 cups shredded mozzarella cheese (optional)

Preheat oven to 350 degrees.

Cook pasta in salted water according to package instructions for al dente. Drain and set aside.

Heat oil in a large Dutch oven over medium-high heat; add onion and pepper and cook until tender. Stir in garlic and cook for another minute. Add ground beef and cook until the meat is no longer pink.

In a medium bowl, beat eggs and gradually incorporate into the ground beef. Season with garlic powder, salt, pepper, and half of the Parmesan cheese. Stir in cooked pasta, Worcestershire sauce, diced tomatoes and juices, and spaghetti sauce.

Top with remaining Parmesan cheese and mozzarella (if using). Bake for 15 minutes uncovered.