Ingredients
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450 g (1 lb) ground beef
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2 cups elbow macaroni, uncooked
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1 large onion, chopped
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2 cloves garlic, minced
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1 can (15 oz / 425 g) tomato sauce
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1 can (14.5 oz / 410 g) diced tomatoes, with juices
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2 cups water or beef broth
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1 tbsp Worcestershire sauce
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1 tsp Italian seasoning
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½ tsp paprika
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Salt and black pepper, to taste
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1 cup shredded cheddar cheese
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Fresh parsley, optional
Instructions
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Brown the beef:
Add ground beef to a large pot or Dutch oven. Cook over medium-high heat until browned. Drain excess grease.
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Add onion & garlic:
Add the chopped onion and garlic. Cook for about 4–5 minutes, until the onion becomes soft.
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Make the tomato sauce:
Stir in tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, paprika, salt and pepper.
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Add the pasta:
Pour in the water or beef broth and add the uncooked elbow macaroni. Stir well.
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Simmer:
Bring to a boil, then reduce the heat. Cover and simmer for about 15–20 minutes, stirring occasionally, until the macaroni is tender and the sauce has thickened.
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Make it cheesy
:
Turn off the heat and stir in the cheddar until melted and creamy.
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Serve:
Garnish with parsley and a little extra cheddar.