Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 can (400g) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups uncooked elbow macaroni
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat. Add the ground beef and spread it across the pan, letting it sit undisturbed for 3 minutes to develop a sear. Break the beef into crumbles and sauté with the diced onion and garlic until the beef is fully browned and the onion is translucent.
  2. Stir in the tomato paste and Italian seasoning, cooking for 1 minute until the paste darkens.
  3. Pour in the beef broth and diced tomatoes, then stir in the uncooked pasta. Bring the mixture to a gentle boil, then reduce heat to low. Cover with a lid and simmer for 10–12 minutes until pasta is al dente.
  4. Remove the skillet from the heat. Sprinkle the shredded cheese evenly over the top and cover the pan for 2 minutes to allow the cheese to melt. Garnish with fresh parsley if desired.