Macaroni and Beef with Cheese

(Courtesy of ruhlman.com)

Ingredients:
1 large onion, diced
1 Tbsp. canola oil
Salt to taste
Optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chili powder
1 can (28 oz.) whole tomatoes, pureed in the can with a hand blender or in a blender
2 lbs. lean ground beef
1 box macaroni
1 c. each grated cheddar and mozzarella cheeses

Directions:
Sweat the onions in the oil with a three-fingered pinch of salt.  Add the beef and cook it, breaking it up as you do.  If your beef is very fatty, you can cook it separately and add it to the pot along with the tomatoes later.  Add another three-fingered pinch of salt or two, along with any dry seasonings you want.  Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour.

Cook the macaroni in the boiling water until it is half done.  Drain it and add it to the tomatoes.  Stir it into the sauce.  Taste it and add more salt and seasonings if needed.  Cover.  Let cool.  When it has cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil.  It can sit out for several hours like this, be refrigerated for up to 2 days or frozen for a few weeks.

Bake it in a 400 degree oven until it is piping hot (about 45 minutes if it is cold to room temperature).  Just before you are ready to serve, remove the foil, cover the macaroni with the cheese and broil until it browns.

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