Ingredients:
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
1 cup beef broth
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
1 ½ cups elbow macaroni (uncooked)
1 cup shredded cheddar cheese
Directions:
In a large skillet or pot, brown the ground beef over medium heat, breaking it apart with a spoon as it cooks. Once the beef is browned, drain any excess fat.
Add the chopped onion and minced garlic to the skillet with the beef. Cook for about 3-4 minutes until the onion softens and becomes translucent.
Stir in the diced tomatoes (with juice), tomato paste, and beef broth. Add the paprika, oregano, basil, salt, and black pepper. Stir everything together and bring to a simmer.
Once the mixture is simmering, add the uncooked elbow macaroni. Stir to combine, ensuring the pasta is submerged in the sauce.
Cover the skillet and simmer for 15-20 minutes, or until the pasta is cooked and the sauce has thickened. Stir occasionally to prevent the pasta from sticking.
Once the pasta is tender and the dish is well combined, remove from heat. If desired, sprinkle shredded cheddar cheese on top and let it melt before serving.
Serve hot and enjoy this hearty, comforting dish!
