Maccheroni Alla Napolitana is a comforting, robust pasta dish that brings the warmth of a traditional Italian home kitchen to your table. This recipe combines tender ground beef with earthy mushrooms and aromatic garlic, all simmered in a rich, slow-cooked tomato sauce. The addition of red pepper flakes adds a gentle kick that balances the savory meat and sweet tomatoes. It’s an excellent choice for weeknight dinners or casual gatherings, offering a satisfying, hearty meal that feels both indulgent and wholesome. Serve it hot with a generous dusting of Parmesan cheese for the ultimate flavor experience. Simple to prepare with pantry staples, this classic combination is sure to become a family favorite.
Maccheroni Alla Napolitana (Macaroni Neapolit)
Description
Maccheroni Alla Napolitana is a comforting, robust pasta dish that brings the warmth of a traditional Italian home kitchen to your table. This recipe combines tender ground beef with earthy mushrooms and aromatic garlic, all simmered in a rich, slow-cooked tomato sauce. The addition of red pepper flakes adds a gentle kick that balances the savory meat and sweet tomatoes. It&# 226;ÂÂs an excellent choice for weeknight dinners or casual gatherings, offering a satisfying, hearty meal that feels both indulgent and wholesome. Serve it hot with a generous dusting of Parmesan cheese for the ultimate flavor experience. Simple to prepare with pantry staples, this classic combination is sure to become a family favorite.Ingredients
Directions
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Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and keep warm.
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In a separate pot, boil the ripe tomatoes for 5 minutes. Peel them if desired, then chop finely or process in a food processor until smooth. Set aside.
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Heat the oil in a large skillet or Dutch oven over medium heat. Add the minced onion and garlic, sautéing until softened and fragrant.
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Add the ground beef to the skillet. Season with salt and pepper to taste. Cook, breaking up the meat with a spoon, until browned and cooked through.
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Stir in the chopped mushrooms, dried red pepper, and basil leaves. Sauté for 2-3 minutes until mushrooms begin to release their moisture.
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Add the prepared tomatoes and water to the skillet. Stir well to combine.
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Reduce heat to low and simmer the sauce for 35 minutes, stirring occasionally, until the sauce thickens and flavors meld.
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Combine the cooked macaroni with the sauce in the skillet or a large serving bowl. Toss gently to coat evenly.
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Serve hot, topped with grated Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 289.2kcal
- % Daily Value *
- Total Fat 23.2g36%
- Saturated Fat 3.4g17%
- Cholesterol 0.0mg0%
- Sodium 15.7mg1%
- Total Carbohydrate 18.7g7%
- Dietary Fiber 3.5g15%
- Sugars 6.5g
- Protein 5.7g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe lists "Vegan" in tags but includes ground beef and Parmesan cheese. This is a meat-based recipe. For a vegan version, omit the beef and Parmesan, and use a plant-based meat substitute or extra mushrooms.
If fresh basil is unavailable, use 1/8 teaspoon of dried basil as noted in the original directions.
"Whole red pepper" likely refers to crushed red pepper flakes for heat. Adjust amount to taste preference.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to restore consistency.
For a richer sauce, you can add a tablespoon of butter or olive oil at the end of cooking.
