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Description
A hearty and comforting one-pot dinner featuring ground beef, pasta, and a rich, creamy sauce.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups elbow macaroni (uncooked)
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Pour in diced tomatoes (undrained), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Bring the mixture to a simmer.
- Stir in the uncooked elbow macaroni. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
- Remove from heat. Stir in heavy cream and shredded cheddar cheese (if using) until melted and combined.
- Taste and adjust seasonings as needed. Serve hot, garnished with fresh chopped parsley, if desired.
Notes
- For a lighter version, you can substitute milk for heavy cream.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg