BEEFARONI

1 lb package of your favorite macaroni, I usually use Redi-Cuts or Corkscrew
1 lb ground chuck
1 large onion, chopped
3 medium cloves garlic, finely chopped
2 large cans whole tomatoes, chopped*

Cook macaroni in boiling water, just until it still has a little resistance when you bite into a piece. Drain and blanch with cold water.

Brown the ground chuck in a skillet. Add the onion and garlic to the meat, after you no longer see any pink and brown a little longer, stirring often. If the meat has much grease I usually drain it in a large strainer or colander.

Return macaroni to the pan you cooked it in, add tomatoes and meat.

Let simmer until the tomato cooks into the macaroni, stirring frequently. If it becomes too dry either add another can of tomatoes chopped like the others, or a can of tomato sauce (depending on how much liquid you want)

*Chop the tomatoes into a medium chop. I do this in the blender: Pour in one can at a time and pulse until the tomatoes are just chopped, not until it all becomes juice.

SPANISH RICE VARIATION:
This recipe may be used for Spanish Rice by substituting 2 cups of Minute Rice (uncooked) for the pasta. Add rice to the boiling tomato/hamburger mixture, stir well, remove from heat and cover for about 10 minutes. Refer to directions above for adding more liquid.