Description
A comforting and nostalgic dish that combines tender noodles with savory ground beef, enveloped in a rich tomato-based sauce.
Ingredients
Scale
- 1 lb Ground Beef
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 can (15 oz) Tomato Sauce
- 1 can (14.5 oz) Diced Tomatoes
- 2 cups Elbow Macaroni
- 2 cups Beef Broth
- 2 tsp Italian Seasoning
- Salt and Pepper to taste
- 1 cup Shredded Cheddar Cheese
- 2 tbsp Olive Oil
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and stir for an additional minute until fragrant.
- Increase the heat to medium-high and add the ground beef. Cook until browned, about 5-7 minutes. Drain excess fat if needed.
- Stir in the tomato sauce and diced tomatoes, and bring to a simmer. Season with Italian seasoning, salt, and pepper.
- Add the beef broth and bring to a boil. Stir in the elbow macaroni, cover, and cook for about 8-10 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
- Reduce heat to low and mix in the shredded cheese until melted and fully combined.
- Spoon into bowls, garnish with fresh herbs if desired, and serve.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. This dish can also be made ahead of time and frozen in portions for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg