One of my relaunch dishes was my old standby mostaccioli (pronounced by everyone I know as "muskacholy"). I can (sometimes literally) make it in my sleep, and it was one of the only recipes my mom taught me, so it was a good re-entry into my comfort zone.
A pretty generic recipe, but I like it a lot:
Roughly drain the beef (if you meticulously drain it, you'll lose some flavor)
Add in the peppers and onions, both coarsely chopped, then salt and pepper before you mix them in. Cook while stirring until onions start to clear.
Add garlic (pressed or grated, I've done both. Not minced or chopped) and the rest of the spices. Cook for another 2-3 minutes while stirring (lots of stirring here, that's half the fun).
Add the tomato paste and cook another couple of minutes (while stirring, of course).
Add 10 cups of water and bring to a boil (stir, stir, etc.)
Add the entire box of pasta. I know, everyone usually cooks it separately and drains it, I don't. Give a good stir to make sure none of the pasta is sticking together.
When it comes back up to a boil, reduce the heat, cover with the lid slightly off so that steam can escape, and simmer until not at all soupy (stir every few minutes, you'll wish you used a big wooden spoon towards the end).
I serve with garlic toast and grated parmesan cheese.
This tastes even better reheated the next day.
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