Description
A comforting and easy weeknight meal that combines ground beef, pasta, and a cheesy tomato sauce, perfect for busy families.
Ingredients
- 2 cups elbow macaroni (uncooked)
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef (85% lean)
- 1 (15-ounce) can tomato sauce
- 1 cup beef broth (or water)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika (optional)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons sugar
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional, for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni until al dente, about 1 to 2 minutes shy of the package directions. Drain and set aside.
- Warm the olive oil in a Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes, or until softened and translucent. Stir in the garlic and cook for an additional 30 seconds until fragrant.
- Add the ground beef to the pot. Break it up with a spoon and cook for 6 to 8 minutes, or until browned. Drain excess fat if necessary.
- Pour in the tomato sauce and beef broth. Season with salt, pepper, Italian seasoning, paprika, Worcestershire sauce, and sugar. Stir well and bring to a gentle simmer.
- Lower the heat and let it cook for 10 minutes, stirring occasionally until the sauce thickens.
- Fold in the cooked macaroni and shredded cheddar cheese until everything is fully combined and the cheese melts.
- (Optional) Preheat the oven to 375°F, sprinkle mozzarella over the top, and bake for 10 to 15 minutes until bubbly and golden.
- Garnish with chopped parsley if desired and serve warm.
Notes
For a lighter version, use 90% lean beef and a splash more broth. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American