Description
A comforting one-pan meal perfect for cozy fall nights, featuring ground beef, elbow macaroni, and a savory tomato sauce.
Ingredients
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) tomato sauce
- 2 cups beef broth (or vegetable broth)
- 2 cups dry elbow macaroni
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar or mozzarella
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain excess fat.
- Add chopped onion and cook until translucent, about 4 minutes. Stir in garlic and cook another minute.
- Pour in diced tomatoes, tomato sauce, and beef broth. Stir in oregano, basil, smoked paprika, salt, and pepper.
- Bring the mixture to a simmer, then add the elbow macaroni. Stir to combine and make sure the pasta is submerged in liquid.
- Reduce heat to medium-low, cover, and simmer for about 12–15 minutes, stirring occasionally to prevent sticking. Cook until pasta is tender and most liquid is absorbed.
- Sprinkle the shredded cheese over the top, cover for 2 minutes until melted, then gently stir to make the dish creamy.
- Garnish with fresh parsley and serve straight from the pot for that homey, rustic feel.
Notes
Stir occasionally while the pasta cooks to prevent sticking. Use a heavy-bottomed pot to maintain steady heat. For a crispy top, broil after adding cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian