Description
A hearty and comforting beef and macaroni dish perfect for family dinners.
Ingredients
Scale
- 1 pound ground beef
- 2 cups elbow macaroni
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes with juice
- 1 can (15 ounces) tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- In a large Dutch oven or pot, brown the ground beef over medium-high heat until no longer pink. Drain excess grease if needed.
- Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and sauté for 30 seconds.
- Pour in the diced tomatoes with juice and tomato sauce. Add Worcestershire sauce, Italian seasoning, salt, and pepper. Stir to combine and let simmer for 5 minutes.
- Stir in the beef broth and bring to a boil.
- Add the elbow macaroni, stir well, and reduce heat to a simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until pasta is tender and has absorbed most of the liquid.
- Taste and adjust seasoning if necessary. Garnish with chopped parsley and serve hot.
Notes
- This dish can be easily customized by adding vegetables or different spices.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg