Ingredients:

  • 1.5 lbs lean ground beef (85/15)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 bell pepper, diced
  • 24 oz marinara sauce
  • 15 oz diced tomatoes
  • 3 cups low sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cups uncooked elbow macaroni
  • 1.5 cups sharp cheddar cheese, shredded
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a heavy-bottomed Dutch oven over medium-high heat, brown the ground beef. Allow it to sit undisturbed for 2-3 minutes to develop a mahogany crust. Add the diced onions and bell peppers, sautéing until the onions are translucent and fragrant.
  2. Add the minced garlic, smoked paprika, oregano, salt, and pepper. Stir for 60 seconds until fragrant. Pour in the beef broth and Worcestershire sauce, using a wooden spoon to deglaze the bottom of the pot. Stir in the marinara sauce and undrained diced tomatoes.
  3. Bring the liquid to a gentle boil. Stir in the dry elbow macaroni. Reduce heat to medium-low, cover, and simmer for 12-15 minutes or until the pasta is al dente and the sauce has thickened from the pasta starch.
  4. Remove from heat. Fold in the shredded sharp cheddar cheese until melted and velvety. Garnish with fresh parsley and serve immediately.