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About the Dish

  • Macaroni

    Macaroni

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Onion

    Onion

  • Garlic

    Garlic

  • Salad Tomatoes

    Salad Tomatoes

  • Summer Squash

    Summer Squash

  • Corn

    Corn

  • Italian Dried Herb Blend

    Italian Dried Herb Blend

  • Tomato Ketchup

    Tomato Ketchup

  • Sriracha

    Sriracha

  • Gruyere Cheese

    Gruyere Cheese

METHOD

1
Heat oven to 425° F. Fill a sauce pan two-thirds with about 6 cups water and add 1 teaspoon kosher salt. Place pan over high heat. This is your pasta cooking water.
2
Prepare your mise en place: Peel and dice onion. Peel and chop garlic. Halve tomatoes. Dice squash into 1/2-inch pieces. Husk corn, and remove any silk from the ear. Cut kernels from ear, and scrape cob.
3
When water comes to a boil, stir in macaroni and cook until al dente, about 8 minutes. Drain well, but do not rinse.
4
While pasta cooks, heat an oven-safe skillet over medium-high heat. Add beef, and cook, crumbling with a spoon, until no longer pink, about 5 minutes. Remove beef, and set aside.
5
Return skillet to medium-high heat. Add onion. Cook, stirring occasionally, until translucent, 1-2 minutes. Stir in garlic, tomatoes, squash, corn, Italian Herb Blend, and 1/2 teaspoon kosher salt. Cover and cook 5 minutes, stirring midway. Uncover and cook until tender, 3 to 5 minutes more.
6
Stir in ketchup and sriracha. Stir in macaroni and beef. Taste and adjust seasoning with kosher salt and black pepper.
7
Sprinkle cheese over top. Carefully transfer skillet to oven. Bake until cheese melts and browns in spots, 5-10 minutes. Let stand to cool about 10 minutes. Enjoy!
8