Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried Italian seasoning
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cups beef broth, low sodium
  • 2 cups elbow macaroni, uncooked
  • 1 tsp granulated sugar

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the lean ground beef, salt, and pepper. Let the meat sear undisturbed for 3-4 minutes until a deep mahogany-colored crust forms, then break the meat into small crumbles and cook until fully browned.
  2. Lower the heat to medium. Add the diced onion and green bell pepper, sautéing for 4-5 minutes until translucent.
  3. Stir in the minced garlic, tomato paste, smoked paprika, and Italian seasoning. Toast the aromatics for 60 seconds until the paste turns a darker brick-red and smells fragrant.
  4. Pour in the diced tomatoes, tomato sauce, beef broth, and sugar. Stir to scrape up any browned bits (fond) from the bottom of the pot.
  5. Bring the liquid to a gentle boil, then stir in the uncooked macaroni. Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally to ensure the pasta doesn't stick.