Pioneer 4 in 1
So easy, with a nod to our ancestors, 4 in 1 is a basic casserole with pasta, ground beef, tomatoes and cheese. (The seasonings don’t count, but should - Grandma must have just taken them for granted!)
Grandma’s 4 in 1:
1 pound lean ground beef (85%) 1 large onion, finely diced 12 ounces, dry pasta (elbow, small penne or spiral pasta) 1 - regular sized can diced tomatoes (14.5 ounces) 1/3 cup tomato paste 1/3 cup water 2 cups cheddar cheese (1 1/2 cups cut into small cubes and 1/2 cup grated for top) salt and pepper to taste
-In a large saute pan, heat 2 tablespoons oil. Add the onion and saute until soft, about 5 minutes, over medium-high heat. Add the ground beef and cook and break apart until the meat is browned. Season to taste with salt and pepper. Drain off any excess oil then return to the saute pan. Set aside.
-In a medium-large saucepan, over high heat, heat 5 cups of water to boiling. Add 1/2 teaspoon salt to the water along with the pasta. Stir the pasta and allow to come to a full rolling boil. Continue cooking the pasta until it is just tender - about 13 - 15 minutes. Drain off the water and leave the pasta in the cooking pot.
-Add the tomatoes, tomato paste and water to the cooked pasta and stir until blended. Taste for seasoning and adjust if necessary.
-Butter a medium-sized casserole dish and preheat the oven to 350 degrees.
-Add the cheese cubes to the meat sauce and stir in to distribute evenly. Pour meat sauce over the noodles in the saucepan and stir one more time. Pour the beef pasta mixture into the baking dish then top with more grated cheddar cheese.
-Place in the oven and bake, uncovered, for 30 - 35 minutes, or until the sauce is bubbling. (If it browns too quickly, cover the top loosely with aluminum foil.) Remove from oven and let sit 10 minutes before serving.
Things to add: a departure from the original but perhaps more in keeping with our modern tastes - chopped parsley, sauted garlic, bacon bits, green onions, Italian seasoning, sauteed mushrooms, etc.
Mix the cooked pasta, meat sauce and cheese in a baking dish (the authentic 1920’s aluminum dish is optional!)
Bake until the sauce is bubbly and the cheese melted.
Let cool about 10 minutes before serving.
Just 4 ingredients (plus seasoning) for a hearty, happy meal - just like Grandma made it!
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