Macaroni and Beef

In a large skillet, sweat the onions in canola oil with a pinch of salt until translucent.
Add the ground beef to the skillet, breaking it up as it cooks. Cook until no pink remains. If the beef is very fatty, you may choose to cook it separately and drain the excess fat before combining it with the tomatoes.
Season the beef and onions with a pinch of salt (or two) and any dry seasonings you like. Stir in the pureed tomatoes and any fresh seasonings, then bring to a simmer. Reduce the heat to low and let it cook for 1 hour.
Meanwhile, cook the macaroni in boiling water until it’s half done. Drain it and add it to the tomato and beef mixture. If you prefer a very tomatoey and beefy dish, consider using only half the box of macaroni.
Stir the pasta into the sauce, taste for seasoning, and adjust as necessary. Cover the skillet and let it cool. Once the pasta has absorbed the tomato juices, transfer everything to a large baking dish. Cover with foil. This can sit out for several hours, be refrigerated for up to two days, or frozen for a few weeks.
Bake in a preheated 400°F oven until hot, about 45 minutes if starting at room temperature. Just before serving, remove the foil, cover the macaroni with grated cheddar and mozzarella cheese, and broil until the cheese is bubbly and golden.

Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes
Servings: 6-8 servings