Elbow macaroni, uncooked – 1 1/2 cups
1-2 lb. ground beef
1 medium yellow onion, chopped
Can diced tomatoes 15-28oz
2 cloves garlic, minced
2 tbsp. extra-virgin olive oil
Can tomato sauce – (15-oz.) or spegetti sauce
1 tbsp. tomato paste
beef broth or cubes – 1-2 cups
Freshly ground black pepper
1 tsp. Italian seasoning
1 tsp. paprika
1 c. shredded cheddar
Freshly chopped parsley, for garnish
Cook the onions and garlic in oil
Cook the meat – Season with salt and pepper
Add in tomato ingredients
Add broth or water
Season with Italian seasoning and paprika,
When near ready to serve. Stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
- Stir in cheese and remove from heat or add cheese while service.
- Garnish with parsley before serving.