There’s something to be said about the types of food we eat given the weather outside. I’ve always been one who appreciates all four seasons; in part, because different food appeals to me at different times of the year. Take Goulash, for instance. I suppose you could make it in the summertime; it would still taste as good, but I imagine you’d be left feeling heavy & hot. Whereas in the wintertime, it’s warming, nourishing, and full on comfort food.


  • 2 lbs. ground beef
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 3 cups water
  • 2 15oz cans tomato sauce
  • 2 15oz cans diced tomatoes, undrained
  • 2 tbsps. Italian seasoning
  • 3 bay leaves
  • 1 1/2 tsp garlic powder
  • freshly ground S&P, to taste
  • 2 cups uncooked elbow macaroni


In a Dutch oven, cook & crumble ground beef over medium-high heat until browned. Drain the grease. Stir in the onion and garlic and cook for 5 minutes. Add the water, tomato sauce, tomatoes, Italian seasoning, bay leaves, garlic powder, and S&P; stir well & allow to cook for 15 minutes. Stir in the elbow macaroni, cover and simmer for 20-30 minutes, stirring occasionally. Remove the bay leaves and allow mixture to rest 5-10 minutes before serving.

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