Ingredients
Scale
-
- 1.5 lbs ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp Worcestershire sauce
- 1 tsp seasoned salt
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp black pepper
- 2 cups elbow macaroni
- 1 cup shredded sharp cheddar cheese
Optional Ingredients
- Sugar (to taste)
- Fresh herbs (parsley, chives, or dill for garnish)
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium-high heat, breaking it into small pieces.
- Add diced onion and minced garlic to the pot, cooking until fragrant and onions are translucent (about 3-5 minutes).
- Stir in beef broth, tomato sauce, diced tomatoes, and Worcestershire sauce.
- Season with seasoned salt, Italian seasoning, paprika, and black pepper.
- Lower the heat to medium-low and let it simmer for 10-15 minutes.
- Add elbow macaroni and cook for 12-15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
- Remove from heat, stir in shredded cheddar cheese, and garnish with fresh herbs before serving.
Notes
- For a leaner version, substitute ground turkey for ground beef.
- Customize with additional vegetables such as bell peppers or mushrooms.
- Make it spicier by adding red pepper flakes or diced jalapeños.
- Leftovers can be refrigerated for 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Comfort Food
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg