Ingredients

• 1 lb (450 g) ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz / 800 g) diced tomatoes
• 1 can (15 oz / 425 g) tomato sauce
• 1 tbsp tomato paste
• 2 cups beef broth (or water)
• 2 tsp Worcestershire sauce
• 1 tsp Italian seasoning (or oregano + basil)
• 1 tsp paprika
• 1 tsp salt (to taste)
• ½ tsp black pepper
• 2 cups elbow macaroni (uncooked)
• 1 cup shredded cheddar cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Brown the Beef: In a large pot, cook ground beef over medium-high heat until browned. Drain excess fat.
2. Add Aromatics: Stir in diced onion and garlic. Cook 2–3 minutes until softened.
3. Build the Sauce: Add diced tomatoes, tomato sauce, tomato paste, broth, Worcestershire, Italian seasoning, paprika, salt, and pepper. Simmer 10 minutes.
4. Cook the Pasta: Stir in uncooked elbow macaroni. Cover and simmer on medium-low for 15–20 minutes, stirring occasionally, until pasta is tender.
5. Finish: Stir in shredded cheddar if using. Garnish with fresh parsley. Serve hot.

Notes

• This dish reheats beautifully — tastes even better the next day.
• Try adding bell peppers or mushrooms for extra veggies.