Ingredients
2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 lb. ground beef
Kosher salt
Freshly ground black pepper
1 tbsp. tomato paste
1 1/4 c. low-sodium beef broth
1 (15-oz.) can tomato sauce
1 (15-oz.) can diced tomatoes
1 tsp. Italian seasoning
1 tsp. paprika
1 1/2 c. elbow macaroni, uncooked
1 c. shredded cheddar
Freshly chopped parsley, for garnish
Preparation
Step 1In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Step 2Add ground beef and cook until no longer pink, about 6 minutes. Drain fat and return to pan. Season with salt and pepper.Step 3Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes. Step 4Stir in cheese and remove from heat. Step 5Garnish with parsley before serving.
