Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 6 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp granulated sugar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups dry elbow macaroni

Instructions:

  1. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add the ground beef and cook until browned and sizzling. Drain excess grease, leaving a small amount for sautéing. Note: Don't stir the beef too much at first; let it sear for a bit.
  2. Stir in the diced onions and cook until translucent, approximately 4 minutes. Add the minced garlic and cook for another 60 seconds until fragrant.
  3. Pour in the beef broth, diced tomatoes, tomato sauce, Worcestershire sauce, and sugar. Stir in the oregano, basil, salt, and pepper.
  4. Bring the mixture to a rolling boil, then reduce heat to low and simmer for 10 minutes. Note: This allows the herbs to wake up and blend with the tomatoes.
  5. Stir in the dry elbow macaroni.
  6. Maintain a gentle simmer, stirring occasionally to prevent the pasta from sticking to the bottom.
  7. Cook for 8-10 minutes until the pasta is al dente (it should have a slight bite).
  8. Turn off the heat when the pasta is almost done.
  9. Let the soup rest for 5 minutes. Note: The residual heat finishes the cooking and lets the broth thicken.