Ingredients
Scale
- 1.5 tbsp olive oil
- 1 cup onion (diced)
- 1 green bell pepper (diced)
- 2 lb ground beef
- 4 tsp garlic (minced, about 4 cloves)
- 32 oz tomato sauce (I use Muir Glen)
- 30 oz diced tomatoes
- 3.5 cups beef broth
- 3 tbsp Worcestershire sauce
- 2.5 tsp seasoned salt
- 2.5 tbsp Italian seasoning
- 3 bay leaves
- 1 tsp smoked paprika
- 2 cups macaroni
- 1.25 cup cheddar cheese (shredded)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the diced onion and bell pepper, cooking for about 3-4 minutes until they begin to soften.
- Add the ground beef and break it apart with a spoon, stirring occasionally until the meat is fully cooked and browned, about 8-10 minutes total. Drain excess fat, leaving just enough to coat the bottom.
- Return the pot to medium heat and add minced garlic, stirring constantly for about 30 seconds until fragrant.
- Add smoked paprika, Italian seasoning, seasoned salt, and Worcestershire sauce, stirring for another 10-15 seconds.
- Pour in tomato sauce, diced tomatoes, beef broth, and bay leaves. Stir well.
- Add macaroni, stirring thoroughly so the pasta is submerged in the liquid.
- Bring to a boil, then reduce heat to medium-low for a gentle simmer.
- Simmer uncovered for 18-22 minutes, stirring occasionally.
- Remove bay leaves and stir in shredded cheddar cheese until melted.
- Let sit for 1-2 minutes before serving.
Notes
- Adjust seasonings to taste before serving.
- Stir occasionally to prevent sticking.
- Use freshly shredded cheese for best melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg