Ingredients:

  • 1 lb (450 g) ground beef (85% lean)
  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, diced (about 150 g)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz / 411 g) diced tomatoes, undrained
  • 1 can (8 oz / 226 g) tomato sauce
  • 1 cup (240 ml) beef broth
  • 1 teaspoon (6 g) fine salt
  • 1 teaspoon (1 g) dried oregano
  • 1/2 teaspoon (1 g) ground black pepper
  • 8 oz (225 g) dried elbow macaroni
  • 1 1/2 cups (170 g) shredded sharp cheddar cheese

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
  2. Dice the onion and mince the garlic.
  3. Heat the olive oil in a 12-inch (30 cm) deep skillet over medium-high heat until it shimmers.
  4. Add the ground beef in an even layer and break it into large chunks. Leave it undisturbed for 2 to 3 minutes.
  5. Stir and cook 4 to 5 minutes more, until no pink remains, the beef reaches 160°F (71°C), and dark brown bits form on the bottom of the pan.
  6. Tilt the pan and spoon off all but about 1 tablespoon of fat.
  7. Add the onion and cook 4 to 5 minutes, stirring occasionally, until soft and translucent at the edges.
  8. Stir in the garlic and cook about 30 seconds, until fragrant.
  9. Pour in the diced tomatoes, tomato sauce, and beef broth. Scrape the bottom of the pan with a spoon to lift the browned bits.
  10. Add the oregano, salt, and pepper, then stir to combine.
  11. Bring the mixture to a gentle simmer, reduce the heat to medium-low, and cook uncovered for 10 to 15 minutes, until the sauce coats the back of a spoon and a line drawn through it holds for a moment.
  12. While the sauce simmers, bring a large pot of generously salted water to a boil. Add the macaroni and cook 1 minute less than the package directions, about 7 minutes, until still firm in the center.
  13. Drain the macaroni in a colander without rinsing.
  14. Remove the skillet from the heat and stir in the drained macaroni until every piece is coated.
  15. Spread the mixture evenly in the baking dish and sprinkle 1 cup (115 g) of the cheddar over the top.
  16. Cover tightly with foil and bake for 20 minutes.
  17. Remove the foil, scatter the remaining 1/2 cup (55 g) of cheddar over the top, and bake 10 to 15 more minutes, until the cheese is melted and bubbling with golden edges.
  18. Let the casserole rest for 10 minutes before serving.