Kids of all ages, even grown ups, will love this home-cooked version of the classic Chef Boyardee Beefaroni. Perfectly cooked macaroni, smothered in a zesty sauce with chunky tomatoes and "beef" is the ideal comfort nostalgic dish. Even the most diehard meat lover won't be able to resist!
In a very large, deep skillet, sauté the onion in olive oil. Add the salt and pepper.
Once the onion is translucent, add the minced garlic and the vegetarian beef crumbles (or ground beef); sauté for a few minutes until the garlic is cooked and the crumbles are heated through. (If using beef, you will need to cook until the beef is browned and cooked through.)
Stir in the paprika and the dried red chili pepper flakes.
Once thoroughly mixed, transfer the mixture to a large metal bowl and set aside.
Add 5 cups of water to the skillet, bring to a boil and add 450 grams of elbow macaroni; allow the macaroni to cook in the skillet until the water has been absorbed.
Don't worry if the macaroni is not fully cooked; it will continue to cook in the next step.
Add back the "meat" mixture, tomato paste, canned tomatoes along with the tomato juice.
Stir all ingredients together and allow mixture to simmer until the liquid from the tomato juice has been absorbed.
Add the chopped parsley and continue to cook for one more minute.
Serve hot with grated parmesan cheese and more fresh parsley.
Macaroni pasta is traditionally used in Beefaroni, but you can certainly use rotini or penne pasta if you wish. Also, add more or less of the dried red chili pepper flakes to suit your personal tastes.