This is another of my grandmother's recipes that was never written down and never submitted to a church cookbook. She made it very often when we were younger and it was such a favorite of ours that when she didn't make it one of my brothers would get upset about the missing 'sketti.
This is a true comfort food to me. Each time I make it I'm transported to Grandma's summertime kitchen. The chef in me wants to embellish it; add garlic and Parmesan. If I did that, though, the flavor would change enough that it wouldn't be Grandma's and the comforting effect would be lost.
This was beef-a-roni way before it was ever a boxed or canned mainstream product and I refuse to call it goulash, no matter what everyone else says.
1 small onion - chopped
1 pound ground beef
1 can (46 ounces) tomato juice (Grandma always used sodium-free because of dietary restrictions, I use the real deal)
2 cups uncooked macaroni (elbows) If you want specifics, Grandma used Mueller's.
salt and pepper to taste
Cook onion and beef together until beef is well browned. Drain any fat. Add tomato juice and macaroni. Cook over low heat, covered, until macaroni is tender about 10-12 minutes or so.
Serve with buttered bread and love.