Italian Goulash

I saw this recipe on Pam's site - For the Love of Cooking - way back in 2010 - yep, it's taken me this long to finally make it!  I know.. crazy, right?  But, if you collect recipes like I do, you know there are just SO many great recipes out there and SO little time to actually make them all.  Oh if only someone would pay me to stay home and cook all day!!  Granted, I would have to eat whatever I made so I could probably gain somewhere close to 100 pounds and... well... Ok, maybe this isn't such a good idea after all....

Let's get back to the goulash!  When I was a kid, my mom would make goulash from time to time and it was one of my favorites.  Now I believe that everyone that is reading this was raised eating some type of goulash.  And I'm sure that the ones we ate were the best ever.  And that is true in my case, at least - my mom's was simple and it was the best I have ever had... Until now... (gulp, did I just say that out loud?)  Sorry mom!!

See.. the goulash is so good I would dare tell my mom that this one just might be a tad bit better (only a tiny bit, Mom, I swear).  Oh goodness... I think I'm going to be getting a phone call today... :)

Italian Goulash
Adapted from Pam, For the Love of Cooking
Printable Recipe 
Ingredients:
1 teaspoon olive oil
1/2 sweet onion, finely diced
1 pound lean ground beef (94/6 if you can get it)
6 mini sweet peppers, diced
1/2 zucchini, diced
2 garlic cloves, finely minced
salt and pepper
3 cups homemade or jarred marinara sauce
12oz elbow macaroni
fresh basil (I did not have it, but if you do, use it!)
Parmesan cheese (optional)

Directions:
Heat the olive oil in a Dutch oven or a deep skillet over medium heat. Add the onions and cook until tender, about 5-8 minutes.  Add the ground beef and cook for 4 minutes; stirring and breaking up the beef as it cooks.  Add the peppers and zucchini and cook for another 3-4 minutes.  Drain any excess grease and season with salt and pepper.  Pour in the marinara sauce, stirring to combine.  Simmer for 30 minutes to 1 hour.

Cook the pasta according to package directions; drain.  Add the pasta to the sauce and toss to coat.  Remove from heat and stir in the basil.  Taste for seasoning and salt and pepper if needed.  Top with cheese if desired.  Enjoy!

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