Ingredients:

  • 2 tablespoons Olive Oil (or other neutral cooking oil)
  • 1 large Yellow Onion, diced finely
  • 1 medium Green Bell Pepper, diced
  • 5 pounds Lean Ground Beef (85/15 recommended)
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Salt (Kosher or sea)
  • ½ teaspoon Black Pepper, freshly ground
  • 1 cup Beef Broth (low sodium)
  • 1 tablespoon Worcestershire Sauce
  • 1 can (15 oz) Tomato Sauce (plain)
  • 1 can (28 oz) Diced Tomatoes (canned, undrained)
  • 1 Bay Leaf
  • 1 teaspoon Brown Sugar (or granulated sugar)
  • 1 pound Elbow Macaroni (or other small tube pasta)
  • ½ cup Sharp Cheddar Cheese, grated (Optional, for garnish)
  • 2 tablespoons Fresh Parsley, chopped (For garnish)

Instructions:

  1. Prep Aromatics: Dice the onion and pepper. Mince the garlic. Set aside.
  2. Sauté Vegetables: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté gently until softened, about 5–7 minutes.
  3. Brown the Meat: Increase heat to medium-high. Push the vegetables to the side and add the ground beef. Break up the beef with a wooden spoon and cook until fully browned. Drain off excess grease if using fatty beef, leaving about 1 tablespoon for flavor.
  4. Season and Bloom: Stir in the minced garlic, oregano, basil, salt, and pepper. Cook for 1 minute until fragrant.
  5. Deglaze: Pour in the beef broth. Scrape up any browned bits (the 'fond') from the bottom of the pot—this adds incredible depth of flavour.
  6. Add Liquids: Stir in the Worcestershire sauce, tomato sauce, and diced tomatoes (including their juices). Add the bay leaf and brown sugar.
  7. Simmer: Bring the mixture to a gentle boil, then reduce the heat immediately to low. Cover the pot and allow the sauce to simmer for at least 30 minutes, stirring occasionally. This is essential for the flavours to marry properly.
  8. Cook Pasta: About 10 minutes before the sauce is finished simmering, cook the elbow macaroni in salted water according to the package directions, aiming for al dente.
  9. Drain Pasta: Drain the pasta well, reserving about ½ cup (120 ml) of the starchy pasta water.
  10. Combine: Remove the bay leaf from the sauce and discard it. Add the drained macaroni directly into the beef sauce. Stir gently until the pasta is fully coated. If the mixture seems too dry, stir in a splash of the reserved pasta water.
  11. Final Check: Taste and adjust seasoning (add more salt or pepper as needed).
  12. Serve: Garnish with fresh parsley and grated sharp cheddar (if using). Serve piping hot.