Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes with juice
  • 1 tbsp Worcestershire sauce
  • 1 tsp sugar
  • ½ tsp dried oregano
  • ½ cup beef broth
  • 12 oz elbow macaroni
  • 1 tbsp salt for pasta water

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Add the ground beef and cook, breaking it into small crumbles, until it is deeply browned and mahogany-colored.
  3. Drain excess grease, leaving about 1 tablespoon for flavor.
  4. Toss in the diced onion and green pepper; sauté for 4-5 minutes until the onions are translucent and the peppers have softened.
  5. Stir in the minced garlic, salt, and pepper, cooking for just 60 seconds until fragrant.
  6. Pour in the tomato sauce, diced tomatoes, and beef broth.
  7. Stir in the Worcestershire sauce, sugar, and oregano.
  8. Reduce heat to low and simmer for 10-15 minutes until the sauce thickens into a glossy, rich glaze.
  9. While the sauce simmers, boil the elbow macaroni in salted water until al dente, then drain.
  10. Fold the cooked macaroni into the beef sauce, stirring until the pasta is fully coated and infused with the sauce.