Description
A classic comfort dish perfect for family gatherings, combining ground beef, pasta, and rich tomato sauce.
Ingredients
Scale
- 4–5 pounds of lean ground beef (80/20 or 85/15)
- 2–3 pounds of elbow macaroni (or two standard 16-ounce boxes)
- 2 large 28-ounce cans of crushed tomatoes
- 1–2 large 28-ounce cans of diced tomatoes
- 1–2 15-ounce cans of tomato sauce
- 1–2 6-ounce cans of tomato paste
- 2–3 large yellow onions, finely chopped
- 1 whole head of garlic, minced
- 1–2 large green bell peppers, chopped
- 6–8 cups of beef broth
- 2–3 tablespoons of sweet paprika
- 1–2 tablespoons of Italian seasoning
- Salt and black pepper to taste
- 2–3 bay leaves
- 1–2 teaspoons of sugar
- Neutral cooking oil (like vegetable or canola oil)
Instructions
- Prep Your Ingredients: Before you even turn on the stove, get everything ready. Chop your onions, mince your garlic, dice your bell peppers, and open all your cans of tomatoes.
- Brown the Beef: Heat a tablespoon or two of oil over medium-high heat in a large stockpot. Add the ground beef in batches if necessary, breaking it up with a spoon as it cooks until fully browned. Drain off any excess fat.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onions and bell peppers to the pot with the browned beef. Cook until the onions are softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Flavor Base: Stir in the tomato paste and paprika. Cook for 2-3 minutes, stirring constantly.
- Add Tomatoes and Liquids: Pour in the crushed tomatoes, diced tomatoes, and tomato sauce. Add the beef broth, and if using, balsamic vinegar. Stir in the Italian seasoning, bay leaves, sugar, and a good amount of salt and pepper.
- Simmer for Richness: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 30-45 minutes.
- Cook the Macaroni: While the sauce is simmering, cook the elbow macaroni according to package directions in a separate large pot of salted water until al dente. Drain thoroughly.
- Combine and Serve: Remove the bay leaves from the sauce. Add the cooked and drained macaroni to the sauce and stir gently to combine. Taste and adjust seasonings one last time.
Notes
Make sure to let the flavors meld by simmering and adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg