Description
A hearty and comforting beef and elbow macaroni dish perfect for family dinners.
Ingredients
Scale
- 1 pound ground beef
- 2 cups elbow macaroni
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14 ounces
- 1 can tomato sauce, 15 ounces
- 2 cups beef broth
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease if needed.
- Stir in the diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and black pepper. Mix well and bring to a gentle simmer.
- Add the elbow macaroni and stir so the pasta is evenly coated and mostly submerged in the liquid.
- Cover partially and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Remove from the heat, stir in the chopped parsley, and serve warm.
Notes
- For a spicier version, add red pepper flakes to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg