Southern Ghoulash is a hearty one-pot meal the whole family will enjoy. It’s a quick, economical dinner with a hearty tomato meat sauce and pasta. This type of ghoulash has been very popular in the south for many years and I think everyone makes it a little differently. The common ingredients are pasta, ground beef, and tomato sauce, and many recipes call for cheddar cheese. I also like to add corn to mine, but that’s not as typical.
Southern Ghoulash is so easy to put together for a weeknight meal and it will feed a large crowd. It’s one of those meals that really warms you up and fills your belly so it’s perfect for a cold winter night.
When making Southern Ghoulash, or anything with a tomato sauce, I always get the best results using Tuttorosso Tomatoes. I find the flavor and quality of Tuttorosso Tomatoes to be superior to any other brand on the market.
See This Post where I compared Tuttorosso Tomatoes to another leading brand. Tuttorosso Tomatoes aren’t available everywhere but I can find them at my local Harris Teeter in the Charlotte, NC area and they are available most places along the east coast. Check this page to see if they are available near you.
Tuttorosso is a family company and they have been growing tomatoes for over 70 years. They use only high-quality, vine-ripened, Non-GMO tomatoes that are picked at the height of ripeness and canned in Non-BPA-lined cans.
The first step to making a great meal is using quality ingredients and with Tuttorosso Tomatoes you can really taste the difference.
For more delicious Tuttorosso recipes visit their website at www.tuttorossotomatoes.com.
- 2 pounds lean ground beef
- 1 yellow onion, chopped
- ½ red or green bell pepper, chopped
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 (28-ounce) can Tuttorosso Tomato Sauce
- 1 (28-ounce) can Tuttorosso diced tomatoes
- 1½ tablespoons Worcestershire sauce
- 1 tablespoon sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon Cajun seasoning
- 1 teaspoon seasoned salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 2 bay leaves
- 2 cups water
- 3 cups uncooked elbow pasta
- 1 (11-ounce) can corn, drained
- Shredded Cheddar cheese and sour cream for serving
- Heat a lightly greased Dutch oven over medium heat and add the ground beef, onion, and bell pepper. Break meat apart with a wooden spoon as it cooks.
- Once meat is no longer pink, drain off any liquid/grease. Return Dutch oven to heat and add garlic and red pepper flakes. Cook 1 minute.
- Add tomato sauce, diced tomatoes, Worcestershire sauce, sugar, Italian seasoning, Cajun seasoning, seasoned salt, paprika, pepper and bay leaves. Simmer 5 minutes.
- Add water and pasta and simmer, covered, until pasta is cooked, about 15 minutes. Discard bay leaves.
- Stir in corn and serve with cheddar cheese and sour cream.
Disclosure: This is a sponsored post. All opinions are mine and I appreciate the opportunity to share products I love and use in my own kitchen.