Multicultural Slumgullion

Instructions

• Cook the macaroni in a pot of bioling salted water until almost (but not quite) tender. Drain and rinse under cold running water. Set aside.

• In a large saucepan or Dutch oven, combine the ground meat, carrots, celery and onion. Cook over medium-high heat, stirring to break up clumps, for 8 to 10 min or until the vegetables begin to soften. Add the cooked macaroni, the tomatoes (including all the juice from the can), peas, salt and pepper. Bring to a boil. Stir well, cover and lower heat to medium low. Continue cooking stirring once in a while, for about 10 min or until the carrots are tender and the flavours blended. (If making a vegetarian version of thie dish, cook carrots, celery and onion in a bit of olive oil until they soften, then add all the remaining ingredients except the meat substitute; add it at the end of the cooking time and heat through before serving.)

• Variations: Chinese Slumgullion Substitute frozen stir-fry vegetables for the peas and carrots in the basic recipe (throw them in when you add the tomatoes and pasta). Add 2 tbsp (30mL) soy sauce just before serving.

• Italian Slumgullion Omit the peas and, instead, add 1 chopped green or red pepper and 2 cloves minced garlic, along with the onions, crarrots and celery. Add 2 tbsp (30mL) chopped fresh basil and 1 tsp (5mL) crumbed dried oregano along with the tomatoes. Sprinkle with grated Parmesan cheese before serving.

• Mexican Slumgullion Omit celery and peas. Add 1 chopped green or red pepper and 1 tbsp (15mL) Mexican chilli powder with the onions. Add a 19 oz (540mL) can kidney, pinto or black beans with the tomatoes. If desired, add some cayenne pepper. Sprinkle with shredded cheddar or Monterey Jack cheese before serving.