Ingredients

The following ingredients have 8 Servings
  • 2 pounds lean ground beef
  • 1 large white or yellow onion (diced)
  • 5 cloves minced garlic
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 3 cups beef broth
  • 30 ounces canned tomato sauce
  • 30 ounces canned diced tomatoes
  • 1 tablespoon Italian seasoning
  • 1 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 2* cups uncooked elbow macaroni
  • 1 1/2 cups shredded mozzarella cheese ((or cheddar))

Instruction

  • Heat a 6-quart pot over medium-high heat. Add in ground beef and onion and cook until beef is browned and onion is soft and translucent, about 7 to 10 minutes. Drain any excess grease or liquids.
  • Add in garlic, chili powder, and paprika. Let toast 60 to 90 seconds.
  • Pour in beef broth, tomato sauce, and diced tomatoes. Season with Italian seasoning, salt, onion powder, and black pepper. Stir to combine and bring to a simmer over high heat.
  • Once simmering, reduce the heat to medium-low and continue to simmer 10 to 15 minutes.
  • Add in elbow noodles. Cook an additional 15 minutes, until pasta is al dente.
  • Remove pot from the heat. Stir in cheese until melted. Serve warm.