Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 can (15 oz) tomato sauce
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups elbow macaroni, uncooked
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, cooking and breaking the meat apart until browned and onions are translucent (6-8 minutes). Stir in minced garlic and cook for 60 seconds.
  2. Reduce heat to medium. Stir in tomato sauce, beef broth, Worcestershire sauce, oregano, and smoked paprika, scraping the bottom of the pan to release the browned bits. Bring to a gentle simmer.
  3. Stir in the uncooked macaroni. Cover the pan and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
  4. Remove the pan from heat. Sprinkle shredded cheddar cheese over the top and cover for 2 minutes until melted. Garnish with fresh parsley.