Ingredients

The following ingredients have 4 Servings
  • 2 lb ground beef
  • 2 onions chopped
  • 1 green bell pepper chopped
  • 2 tsp garlic minced
  • 2 cup beef broth
  • 1 cup water
  • 15 oz tomato sauce
  • 14.5 oz diced tomatoes
  • 15 oz can stewed tomatoes
  • 6 oz can tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tsp Italian seasoning
  • 1 tsp paprika
  • salt and pepper to taste
  • 2 bay leaves
  • 16 oz elbow macaroni uncooked
  • 2 cup cheddar cheese shredded
  • parsley for garnish

Instruction

  • Add ground beef, onions, bell pepper, and garlic to a large stockpot and on medium-high heat cook until meat is no longer pink. Drain any excess fat.
  • Add broth, water, tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, bay leaves, paprika, salt, and pepper. Then bring to a boil. Once boiling, reduce the heat and simmer with a cover on for 15 minutes.
  • Add the macaroni and stir well. Cover and simmer an additional 20 minutes stirring occasionally.
  • Remove from heat and remove bay leaves.
  • Stir in shredded cheddar cheese.
  • Garnish with parsley.