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Gigi's Slumgullion

"Cooking is at once one of the simplest and most gratifying of
the arts, but to cook well one must love and respect food."
~ Craig Claiborne

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Gigi’s Slumgullion

Hmmm... What an odd name, "Slumgullion". Ya just gotta wonder
where in the world that came from, no?
A disgruntled Florida relative pointed out to me that she could not find
the family Slumgullion recipe on LBC. "What's up with that?!?!?!?"
Well, nothing, really. No big deal one way or the other. No doubt I had
not published it because it was not written down anywhere that I knew
of. Not by me, and certainly not by my mother. That had to change, I
was promptly informed! And not one of these days, either. Right away!
Fine. It is very quick and easy to prepare, relatively inexpensive, and - I am
often told - delicious. Not a bad combination! For those reasons, it became
a favorite standby. My sons were raised on it. And now that I think of it, I
suppose I was too…
So. A command performance, no less. I have done my best to write it down
for you. (Actually, making a batch is easier than trying to figure out what
to write down.) Enjoy!

8 ounces small shell macaroni
1 pound ground chuck
Olive oil
Salt and Pepper
Worcestershire sauce
1 medium-size onion, diced
1 medium-size green bell pepper, diced
8 ounces mushrooms, trimmed and sliced
2 or more garlic cloves, minced
One 28-ounce can tomatoes, diced, with juice
Parmesan cheese

In a large pot of boiling salted water, cook the macaroni al dente, about
10 minutes.
Meanwhile, coat the bottom of a large skillet or sauté pan with olive oil.
Add the ground chuck, crumbled, season it with salt and pepper and a teaspoon of so of Worcestershire sauce, and sauté until it begins to
brown. Add the diced onion and bell pepper and continue to sauté until
the vegetables are just cooked through, about 5 minutes or so. Add the
garlic and mushrooms and cook just until the liquid given off by the mushrooms evaporates. Stir in the tomatoes and juice and continue to simmer the mixture for several minutes.
When the pasta is done, drain it well, return it to the pot, and stir in the ground beef mixture.  Check for seasoning and add salt and pepper as needed. Allow the mixture to cook just a minute or two, long enough
to blend the flavors, but being careful not to overcook the pasta.
Top each serving with Parmesan cheese.
Serves 4 to 6, depending. If there are teenagers present, you might
need to double the recipe. At least...
 

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