Description
A hearty one-pot dish combining ground beef, vibrant vegetables, and elbow macaroni in a rich tomato-based sauce.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 2 cups beef broth
- 2 cups elbow macaroni
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Shredded cheese for topping (optional)
Instructions
- In a large pot, brown the ground beef over medium heat, breaking it up as it cooks. Drain the excess fat.
- Add the chopped onion, bell pepper, and minced garlic to the pot and sauté until the vegetables are soft, about 5-7 minutes.
- Stir in the diced tomatoes, tomato sauce, beef broth, elbow macaroni, Worcestershire sauce, Italian seasoning, and a pinch of salt and pepper. Mix well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally until the macaroni is cooked and the mixture thickens.
- Serve hot, garnished with shredded cheese if desired.
Notes
For a kick, add chili powder or crushed red pepper flakes. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg