Meat Goulash with Macaroni Rachael Ray   From Every Day with Rachael Ray October 2006 FOUR SERVINGS Salt 1 pound short pasta, such as macaroni, ziti rigate or gemelli 1/2 tablespoon extra-virgin olive oil (EVOO) 2 slices lean bacon, chopped 1 pound ground meat (a mixture of beef, pork and veal) 2 garlic cloves, finely chopped 1 small onion, finely chopped 2 teaspoons smoked sweet paprika Freshly ground pepper 3 large jarred roasted red peppers, drained 3 tablespoons tomato paste 2 cups beef broth 1/2 cup sour cream Flat-leaf parsley, finely chopped (a generous handful) Fresh dill, chopped (a generous handful) 1. Bring a large pot of water to a boil, salt the water, add the pasta and cook until al dente. Drain the pasta and set aside. 2. While the pasta cooks, heat the EVOO, 1/2 turn of the pan, in a large, deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then move the bacon to the side of the pan and add the ground meat, crumbling it. Brown the meat for 3 to 4 minutes, then add the garlic and onion; season with the paprika and salt and pepper to taste. Cook until the onion is softened, about 5 minutes. 3. In a food processor, puree the peppers until smooth and stir into the meat. Add the tomato paste and cook for 2 to 3 minutes, then stir in the beef broth and simmer for a couple of minutes. Stir in the sour cream and cooked pasta. Top with the parsley and dill.

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