Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 15 oz tomato sauce
  • 14.5 oz diced tomatoes, undrained
  • 3 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Italian seasoning
  • 2 dried bay leaves
  • 1 tsp smoked paprika
  • 2 cups elbow macaroni, dry
  • 1 cup sharp cheddar cheese, shredded
  • 0.5 tsp salt, or to taste
  • 0.5 tsp black pepper, or to taste
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large Dutch oven or heavy-bottomed pot over medium-high heat, add the ground beef. Allow the meat to sear undisturbed for 3-4 minutes to develop a mahogany-colored crust (fond).
  2. Break up the beef with a wooden spoon and add the diced onion and green bell pepper. Sauté until the onions are translucent and the pepper has softened.
  3. Add the minced garlic and cook for 60 seconds until fragrant, taking care not to burn it.
  4. Stir in the tomato sauce, undrained diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, and bay leaves. Scrape the bottom of the pot to release the savory browned bits.
  5. Bring the liquid to a gentle simmer. Add the dry elbow macaroni and stir to combine.
  6. Reduce heat to medium-low, cover the pot, and simmer for 15-20 minutes, stirring occasionally to prevent the pasta from sticking, until the noodles are tender and the sauce has thickened.
  7. Remove the bay leaves. Stir in the sharp cheddar cheese until fully melted and velvety.
  8. Season with salt and pepper to taste. Garnish with fresh parsley before serving.