1 (8 ounce) package macaroni
1 onion, chopped
1 tablespoon vegetable oil
1 (28 ounce) can peeled and chopped tomatoes, undrained
10 cups shredded beef loaf
3 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon a pinch ground black pepper
1 large green bell pepper, diced
4 carrots, diced
4 stalks celery, diced
4 potatoes, peeled and cubed
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Meanwhile, heat oil in skillet over medium heat. Saute onions until tender. Stir in tomatoes, breaking up large pieces with spoon; reduce heat to medium-low and stir until tomatoes are transparent. Add flour, salt and pepper. Season with salt, pepper, carrots, celery, potatoes and tomato and cook 6 minutes. Stir in water and extra heavy cream until sauce is thick. Boil 1 minute; strain. Return sauce to skillet.
While pasta cooks, stir-fry bell pepper and carrots in centers of skillet. Toast vegetables.
To bring mixture to a boil, gently stir in water and heat till almost boiling. Add refried beans and cook 2 minutes. Stir in cream and heat until very thick. Whisk in boiling water. Reduce heat and cook until very thick. Remove from heat.