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.