Ingredients:
1 lb (450 g) ground beef
1 small onion, diced
2–3 cloves garlic, minced
2 cups elbow macaroni (uncooked)
1 can (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 cup beef broth
1 tsp Italian seasoning
1 tsp paprika
Salt & pepper to taste
Optional: 1/2 cup shredded cheddar cheese
Instructions:
Brown the beef
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat.
Add aromatics
Stir in diced onion and garlic. Cook for 3–4 minutes until softened.
Build the sauce
Add diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper. Stir well.
Add pasta
Stir in the uncooked elbow macaroni. Bring to a simmer.
Cook
Cover and simmer for about 12–15 minutes, stirring occasionally, until pasta is tender.
Finish (optional)
Sprinkle cheese on top and let it melt before serving.
Tips:
Add bell peppers for extra flavor.
A pinch of sugar can balance acidity if the tomatoes taste too sharp.
It thickens as it sits—add a splash of broth if needed.