Ingredients:

  • 1.5 lb Ground Beef (85/15 ratio)
  • 1 large Yellow Onion, diced
  • 1/2 cup Green Bell Pepper, diced
  • 1 Tbsp Olive Oil
  • 4 cloves Garlic, minced
  • 6 oz can Tomato Paste
  • 28 oz can Crushed Tomatoes
  • 2 cups Beef Broth (low sodium recommended)
  • 1.5 cup Elbow Macaroni (dry)
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Black Pepper

Instructions:

  1. Heat 1 Tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it up as it cooks. Cook until browned (about 5 minutes). Drain off excess fat from the pot.
  2. Reduce heat to medium. Add the diced yellow onion and green bell pepper to the pot and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the 6 oz can of tomato paste to the pot. Stir well and cook for 1-2 minutes, stirring constantly. This crucial 'pasting' step deepens the flavor of the tomato sauce.
  4. Stir in the crushed tomatoes, beef broth, sugar, Worcestershire sauce, salt, pepper, oregano, and basil. Bring the mixture to a rapid simmer.
  5. Stir in the 1.5 cups of dry elbow macaroni. Ensure the pasta is fully submerged. Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the macaroni is tender and the sauce has thickened significantly. Stir occasionally to prevent sticking. Serve hot.