Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1 large yellow onion, finely diced
  • 1 large green bell pepper, diced
  • 4 cloves garlic, minced
  • 30 oz tomato sauce
  • 29 oz diced tomatoes, undrained
  • 3 cups low sodium beef broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 cups dry elbow macaroni
  • 1 tbsp Italian seasoning
  • 2 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 bay leaves

Instructions:

  1. Place a Dutch oven over medium-high heat. Add the ground beef and cook until deeply browned and slightly crispy on the edges. Drain all but 1 tablespoon of the fat.
  2. Add the diced onions and green bell peppers to the beef. Cook 5 mins until onions are translucent and shimmering. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until fragrant.
  3. Pour in the tomato sauce, undrained diced tomatoes, beef broth, Worcestershire sauce, and soy sauce. Stir to combine, scraping the bottom of the pot to release the browned bits (fond).
  4. Stir in the dry elbow macaroni, Italian seasoning, smoked paprika, salt, black pepper, and bay leaves.
  5. Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12 mins, stirring occasionally to prevent the pasta from sticking, until the macaroni is tender and the sauce has thickened from the pasta starch.