Ingredients
- 2 lbs (900 g) ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups elbow macaroni (uncooked)
- 2 cans (14.5 oz/410 g each) diced tomatoes
- 1 can (15 oz/425 g) tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
Instructions
- In a large Dutch oven or pot, cook the ground beef over medium heat until browned. Drain excess fat if needed.
- Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Stir well.
- Bring to a gentle boil, then stir in the uncooked elbow macaroni.
- Reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender.
- If using cheese, stir it in until melted, or sprinkle it on top just before serving.
Serving Suggestions
Serve hot with:
- Crusty bread or garlic bread
- A fresh green salad
- Grated Parmesan or extra cheddar on top
Yield: 6–8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes