Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (15ml) vegetable oil
  • 1 medium (110g) yellow onion, diced
  • 1 large (120g) red bell pepper, diced
  • 3 cloves (9g) garlic, minced
  • 1 can (15 oz / 425g) tomato sauce
  • 1 can (14.5 oz / 411g) diced tomatoes with juices
  • 2 cups (480ml) beef broth
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 cups (250g) elbow macaroni, uncooked
  • 1 cup (115g) shredded sharp cheddar cheese
  • 2 tbsp (30g) fresh parsley, chopped

Instructions:

  1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart, until it is deeply browned and mahogany-colored. Drain excess grease, leaving approximately 1 tablespoon in the pot.
  2. Reduce heat to medium. Stir in the diced yellow onion and red bell pepper. Sauté for 4–5 minutes until the onions are translucent and peppers have softened. Add the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the tomato sauce, diced tomatoes (with juices), beef broth, and Worcestershire sauce. Stir in the dried oregano, smoked paprika, salt, and black pepper.
  4. Stir in the uncooked elbow macaroni. Simmer over medium-low heat, stirring occasionally, until the pasta is al dente and the sauce has thickened into a velvety glaze.
  5. Remove from heat. Stir in the shredded sharp cheddar cheese until melted. Garnish with chopped fresh parsley before serving.