Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 15 oz tomato sauce
  • 14.5 oz diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tbsp brown sugar
  • 2 cups beef broth
  • 2 cups uncooked elbow macaroni
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium-high heat in a large deep skillet or Dutch oven. Add ground beef and onion; cook until the beef is browned to a mahogany color and the onions are translucent. Stir in minced garlic and cook for 60 seconds until fragrant.
  2. Stir in tomato paste and cook for 2 minutes to remove the raw metallic taste. Add the tomato sauce, diced tomatoes (with juices), beef broth, brown sugar, oregano, and smoked paprika. Bring to a gentle bubble, then reduce heat to low.
  3. Stir in the dry elbow macaroni. Cover the pot with a tight-fitting lid and simmer for 12–15 minutes, stirring occasionally to ensure the pasta does not stick, until the sauce is thick and velvety.
  4. Remove the pot from heat. Fold in the shredded cheddar cheese until completely melted and glossy. Garnish with fresh chopped parsley before serving.