Beef and Macaroni

This is the 1/2 recipe of https://www.allrecipes.com/recipe/262326/a-minnesotans-beef-and-macaroni-hotdish/, makes 3 servings.

• ½ pound extra lean ground beef
• 1 cup elbow macaroni
• ¼ large green bell pepper, coarsely chopped
• ¼ large onion, chopped
• ½ (16 ounce) can tomato sauce (e.g. Hunts)
• ½ pound tomatoes, coarsely chopped
• 1 teaspoon Worcestershire sauce
• ½ teaspoon soy sauce (substitute with coconut aminos if aiming for low-sodium)
• ½ teaspoon salt
• ⅜ teaspoon dried basil
• ⅜ teaspoon dried oregano
• ¼ teaspoon ground black pepper (omitted)
• ¼ teaspoon chili powder
• ⅛ teaspoon garlic powder
• ½ cup beef broth (or just use water)

Brown the beef, break it up, drain excess fat, and set aside.

In the same pan, sauté the uncooked macaroni, peppers, and onions for 3 minutes.

Add tomatoes, tomato sauce, ground beef, and the rest of the ingredients. Cover and simmer for 15 minutes, stirring occasionally to ensure the pasta does not stick to the bottom of the skillet and burn. Add more water or broth if needed. When the macaroni is tender, remove the lid and continue to cook until the sauce has thickened. Optional: top with shredded cheddar cheese.

Amateur attempt at nutrition facts:

• 8 ounces raw extra lean ground beef: 48-52g protein, 145mg purines, 71-150mg sodium
• 1/2 cup uncooked elbow macaroni: 7g protein
• 8 oz Hunt's tomato sauce: 310mg sodium
• 1 tsp Worcestershire sauce: 56mg sodium
• 1/2 tsp soy sauce: 710mg per tbsp, so divide by 6 gives 118mg sodium
• have not counted sodium or protein content of other ingredients

If it makes 3 servings, each serving contains:

• 18-20g protein
• 48mg purines (converts to 96mg uric acid)
• 185-211mg sodium

According to Google AI, the human body typically converts purines into twice their weight in uric acid.

If a low-purine diet is less than 100mg purines per day, one serving represents half that.