A hearty, old-fashioned beef and macaroni dish simmered in a rich tomato broth with savory seasonings.
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Calories: 420kcal
Equipment
- Large pot or Dutch oven
- cutting board
- knife
- wooden spoon
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 lb ground beef
- 2 garlic cloves, minced
- 2 cups beef broth
- 15 oz tomato sauce
- 15 oz crushed tomatoes
- 1.5 cups dry macaroni
- 1 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 1 bay leaf
- 1 tsp paprika
- 1 cup grated cheddar cheese
- Salt and pepper, to taste
Instructions
- Heat olive oil in a pot and sauté onion, bell pepper, and ground beef until browned. Add garlic and cook briefly.
- Add broth, tomato sauce, crushed tomatoes, Worcestershire, Italian seasoning, bay leaf, paprika, salt, and pepper.
- Bring to a boil, cover, and simmer 15–20 minutes.
- Stir in macaroni and cook 10–12 minutes until pasta is al dente and sauce thickens.
- Remove bay leaf and stir in cheddar until melted. Serve warm.
Notes
Stir pasta as it cooks to prevent sticking and ensure an even, thick texture.
Nutrition
Calories: 420kcal | Carbohydrates: 36g | Protein: 25g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 960mg | Potassium: 580mg | Fiber: 4g | Sugar: 9g | Vitamin A: 680IU | Vitamin C: 22mg | Calcium: 220mg | Iron: 3.4mg