Ingredients
Scale
- 1 pound ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups elbow macaroni
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional)
You can substitute ground turkey for beef if you prefer a leaner option, and if you’re out of beef broth, chicken broth works in a pinch. My pantry is never without dried basil and oregano, but feel free to experiment with whatever herbs you have on hand.
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain any excess fat.
- Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3-4 minutes, stirring occasionally.
- Stir in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, basil, oregano, salt, and pepper. Bring the mixture to a boil.
- Add the elbow macaroni and stir to combine. Reduce heat to a simmer, cover, and cook for 12-15 minutes, or until the pasta is tender, stirring occasionally.
- Once the pasta is cooked, remove from heat and stir in the cheddar cheese until melted and well combined.
- Serve hot, garnished with additional cheese or fresh herbs if desired.
One of my favorite things about this recipe is that it’s adaptable. On particularly hectic nights, I’ve even tossed in a handful of frozen veggies to sneak in some greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Easy One-Pot American Goulash, recipe, cooking, food
