There are about as many recipes for Johnny Mazzetti as there are people cooking it. Growing up, the recipe was elbow pasta, ground pork, green peppers, onions, black pepper, Parmesan cheese and tomato soup.
Mine is different, since ground pork is usually over $2 per pound and tomato soup has corn syrup.
I make the sauce from
12 ounces cooked pork shoulder - $1.20
1 can, 28 ounces, tomato puree - $1.08
1 pound peppers and onions, chopped - $1.00
3 cloves garlic, finely chopped - $0.14
1 tablespoon black pepper - $0.03
whole wheat pasta - $0.24
For the peppers and onions I will do one of two things. I can get a bag of peppers and onions chopped and frozen for $1 per pound. They have green, yellow and red peppers. It is a variation of my mom's recipe, but it is still good. Or, if I can find green peppers for under $1.60 per pound, I will buy large ones. One large pepper and one large onion bring the average cost for the produce to just under $1 per pound, so it still fits into my produce rule. If the price is good enough, I buy several and chop them and freeze them for this meal. It tastes more like home with the green peppers.