Ingredients:

  • 1.5 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 large yellow onion, diced (approx. 200g)
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced (approx. 150g)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tbsp Worcestershire sauce
  • 2 tsp smoked paprika
  • 1 tbsp dried Italian seasoning
  • 2 bay leaves
  • 3 cups low sodium beef broth
  • 2 cups uncooked elbow macaroni
  • 1 cup shredded sharp cheddar cheese
  • Fresh parsley, chopped for garnish
  • Salt and black pepper to taste

Instructions:

  1. Place a Dutch oven over medium-high heat. Add the ground beef and cook until deeply browned and starting to get crispy edges. Drain excess fat, leaving approximately one tablespoon in the pot.
  2. Add the diced onion and green bell pepper to the pot. Sauté for about 5 minutes until the onions are translucent and fragrant.
  3. Stir in the minced garlic, smoked paprika, and Italian seasoning. Cook for 60 seconds until the spices are toasted and fragrant.
  4. Pour in the crushed tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Add the bay leaves. Stir well to scrape up any browned bits (fond) from the bottom of the pot.
  5. Bring the mixture to a gentle boil, then stir in the uncooked elbow macaroni. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally to prevent the pasta from sticking, until the macaroni is tender.
  6. Remove from heat and discard the bay leaves. Stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste. Garnish with fresh parsley before serving.