- Heat the oil and butter in a 3-quart saucepan until the butter melts. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
- Add the broth, pureed tomatoes, sugar, thyme about 1/2 teaspoon each of salt and pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour doesn't stick to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.
- Get your salted water boiling and cook macaroni to desired tenderness. Drain. In the same pot, brown ground beef. Drain any excess fat.
- Let soup cool briefly. Discard the thyme spring. Puree in 2 batches in a blender or food processor. Return the soup to the pot. Add cooked macaroni and ground beef. Stir in 1 Tbsp. unsalted butter and Parmesan cheese. Bring all ingredients back to a simmer and serve immediately! Season with salt and pepper to taste.
Friday, October 17, 2014
We're Having Beefaroni!
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