Multicultural Slumgullion


  • Makes4 to 4 servings

They might not be able to pronounce or spell this one, but little helpers can help chop vegetables and add pasta and stir (with adult supervision).


  • 2 cups uncooked elbow macaroni

  • 500 g ground beef, turkey, chicken, lamb, pork, or veggie ground meat substitute

  • 2 medium carrots, diced

  • 2 stalks celery, diced

  • 1 large onion, chopped

  • 1 796-mL can diced tomatoes

  • 1 cup frozen green peas

  • 1 tsp salt

  • 1/4 tsp black pepper


  • 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.

This article was originally published on Apr 01, 2008

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