Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 ½ cups elbow macaroni (uncooked)
- 1 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley (for garnish, optional)
Instructions
- Cook the ground beef – In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned, breaking it up with a spoon. Drain any excess grease.
- Sauté the onions and garlic – Add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the sauce and seasonings – Pour in the tomato sauce, diced tomatoes, and beef broth. Stir in the Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper.
- Simmer the sauce – Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to develop flavor.
- Cook the macaroni – Stir in the uncooked elbow macaroni, cover, and let it cook for 10-12 minutes, stirring occasionally, until the pasta is tender.
- Finish and serve – Remove from heat, stir in shredded cheddar cheese (if using), and garnish with fresh parsley. Serve hot!
Notes
- For extra flavor, add a dash of red pepper flakes or a splash of soy sauce.
- If you prefer a thicker sauce, let it simmer for an additional 5 minutes before adding the pasta.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 05 g
- Carbohydrates: 45 mg
- Fiber: 4 G
Keywords: goulash, American goulash, ground beef pasta, easy dinner, one-pot meal