A comforting one-pot meal with beef, macaroni, and tomato sauce—simple, hearty, and full of nostalgic flavors.
# Components:
→ Main Ingredients
01 - 1 pound ground beef
02 - 1 small onion, diced
03 - 2 cloves garlic, minced
04 - 1 can (15 ounces) diced tomatoes
05 - 1 can (15 ounces) tomato sauce
06 - 2 cups beef broth
07 - 1 and 1/2 cups uncooked elbow macaroni
08 - 1 teaspoon paprika
09 - 1 teaspoon Italian seasoning
10 - Salt, to taste
11 - Black pepper, to taste
→ Optional Ingredients
12 - 1 bay leaf
13 - 1/2 cup shredded cheddar cheese
14 - Chopped parsley for garnish
# Directions:
01 - In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease if desired.
02 - Add the diced onion and minced garlic to the pot and cook until the onion is soft and translucent, about 3 to 4 minutes.
03 - Add diced tomatoes, tomato sauce, and beef broth. Stir in the paprika, Italian seasoning, salt, black pepper, and bay leaf if using. Bring to a gentle simmer.
04 - Reduce the heat to low and let the mixture simmer uncovered for 10 to 15 minutes to allow the flavors to develop.
05 - Stir in the uncooked elbow macaroni, ensuring it is completely submerged in the sauce. Cover and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender.
06 - Remove the bay leaf if used. Taste and adjust seasoning with additional salt and pepper if needed.
07 - For a creamy finish, stir in the shredded cheddar cheese until melted and smooth.
08 - Sprinkle with chopped parsley before serving. Serve hot.
