Slum Gullian
Dive into the cozy, nostalgic flavors of Slum Gullian, a hearty one-pot pasta dish that’s big on comfort and loaded with flavor! This budget-friendly recipe brings together savory ground beef, tender elbow macaroni, and a medley of vegetables like green bell peppers, onions, and sweet peas in a rich tomato-based sauce. Enhanced with aromatic garlic, a dash of Worcestershire sauce, and fragrant Italian seasoning, this dish offers an irresistible balance of savory and tangy notes. Ready in just 45 minutes, it’s a quick and easy option for busy weeknights, with minimal cleanup required. Serve it straight from the pot, and optionally top it with melty shredded cheddar cheese for an extra layer of indulgence. Perfect for family dinners or meal prep, this classic comfort food is a crowd-pleaser that tastes like home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 2 cups elbow macaroni
- 1 14.5-ounce can canned diced tomatoes
- 1 8-ounce can tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 1 cup frozen peas
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain excess fat if needed.
Add the diced onion, minced garlic, and diced green bell pepper to the pot. Sauté the vegetables with the beef for 4-5 minutes, or until softened.
Stir in the canned diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Bring the mixture to a simmer.
Once simmering, add the elbow macaroni directly to the pot and stir to combine. Cover and cook for about 10-12 minutes, stirring occasionally, until the pasta is tender.
When the pasta is cooked, stir in the frozen peas and allow the dish to cook for another 2-3 minutes to heat the peas through.
Remove the pot from the heat. Let the dish rest for 3-5 minutes to thicken slightly.
Serve warm, optionally garnished with shredded cheddar cheese on top for additional creaminess and flavor.
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 6212 mg | 270% | |
| Total Carbohydrate | 229.7 g | 84% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 43.8 g | ||
| Protein | 156.0 g | 312% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1142 mg | 88% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3274 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
