~ Skirt in the Kitchen ~
Brown 1 pound ground lean chuck beef with onion, salt and pepper and fresh herbs of oregano, thyme, and flat-leaf parsley.
Add 1 28-ounce can tomato sauce and 1 28-ounce can stewed plum tomatoes. Bring to a boil. Add and stir in a good splash of Worcestershire sauce, 1 teaspoon inglehoffer Sweet Hot Mustard, 1 to 2 teaspoons sorghum molasses, and 1/8 to 1/4 cup ketchup.
Add 2 cups elbow macaroni. Stir well, cover and simmer until tender. Stir occasionally.
If too thick, add chicken broth or beef broth for a moist consistency, not water. Add more salt and pepper if needed.
Leave a Reply