Ingredients
The following ingredients have 4 Servings
- ¾ pound ground beef
- ½ large yellow onion (diced)
- 2 cups beef broth
- 14.5 ounces diced tomatoes
- 1 cup marinara sauce
- 1 bay leaf
- 2 teaspoons Italian seasoning
- 2 teaspoons soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon seasoned salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 cup elbow macaroni (uncooked)
- ½ cup shredded sharp cheddar cheese (optional)
- Chopped parsley (optional garnish)
Instruction
- In a Dutch oven, cook the ground beef and onion together until the onion softens and the meat cooks through, about 3-5 minutes.
- Drain any grease.
- Add the beef broth, marinara sauce, diced tomatoes, bay leaf, Italian seasoning, soy sauce, garlic powder, paprika, seasoned salt, and pepper. Bring to a boil.
- Turn heat down to medium low and simmer for 5 or 10 minutes, covered.
- Add the elbow macaroni and simmer, covered, stirring occasionally, until the pasta is tender, about 12-15 minutes. Don’t overcook.
- Remove the bay leaves and adjust the seasonings to taste.
- Add the shredded cheese, optional. If you are using a Dutch oven, you can pop it in the oven and melt and brown the cheese if desired.
- Garnish the finished dish with chopped parsley, optional.