Description
A hearty beef pasta recipe perfect for a comforting meal.
Ingredients
Scale
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped (optional)
- 3 cloves garlic, minced
- 2 (15 oz) cans tomato sauce
- 2 (14 oz) cans diced tomatoes, undrained
- 2 cups beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups dry elbow macaroni
- 1 cup shredded cheddar cheese, for serving
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot or Dutch oven over medium-high heat, brown the ground beef with the onion and bell pepper (if using) until the meat is no longer pink. Drain any excess fat.
- Add the minced garlic to the pot and cook for 1 minute, until fragrant.
- Pour in the tomato sauce, diced tomatoes, and beef broth. Stir to combine.
- Add the Italian seasoning, paprika, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper. Stir well.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for 10 minutes.
- Stir in the uncooked elbow macaroni. Cover the pot again and let it simmer for 15-20 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
- Remove the pot from the heat. Taste and adjust seasonings if needed.
- Serve hot, garnished with shredded cheddar cheese and fresh parsley.
Notes
- This recipe can easily be adapted to include your favorite vegetables.
- For a spicier kick, add more crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg