Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp granulated sugar
  • 2 cups dry elbow macaroni
  • 2 cups beef broth (low sodium)

Instructions:

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
  2. Add the ground beef, breaking it apart with a spoon. Cook until the meat reaches a mahogany-brown color and no longer glows pink.
  3. Stir in the diced onions and garlic, sautéing for 3–5 minutes until the onions are translucent and the garlic smells fragrant.
  4. Pour in the tomato sauce and crushed tomatoes.
  5. Stir in the oregano, basil, salt, pepper, and sugar.
  6. Reduce heat to medium-low and let the sauce simmer for 5 minutes to allow the dried herbs to rehydrate and infuse the liquid.
  7. Stir in the dry elbow macaroni and beef broth, ensuring the pasta is mostly submerged.
  8. Bring the mixture to a gentle boil, then cover with a lid.
  9. Simmer for 10–12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the macaroni is tender and the sauce has thickened into a velvety glaze.