GROUND BEEF SKILLET DINNER OVER NOODLES

This recipe is from a 1986 newspaper clipping.

2 cups coarsely chopped tomatoes
1/2 cup water
1 1/2 tsp oregano
1/4 tsp thyme
1/4 tsp pepper
1 tbsp vegetable oil
1 lb lean ground beef
1 cup chopped onions
1 crushed garlic clove
1 diced green bell pepper
1 cup sliced celery
1/4 cup chopped fresh parsley
8-oz broad noodles, cooked and drained

Combine the tomatoes, water, oregano, thyme, and pepper in a small bowl and set aside. Heat oil in a large heavy skillet. Add ground beef to the skillet and stir constantly until crumbly and no longer pink. Remove meat from skillet with a slotted spoon and set aside. Add the onion, garlic, bell pepper, and celery to the skillet. Saute until the vegetables are tender. Cover the skillet and cook mixture about 7 minutes over low heat, stirring occasionally. Add parsley to the skillet. Return the meat to the skillet and add the tomato mixture. Cook mixture for several minutes until hot and bubbly. Serve over the hot cooked noodles.

Yield: 4 servings

 Note: File Photo