Ingredients
Scale
- 1.5 lbs ground beef (85% lean)
- 2 teaspoons Italian seasoning
- 2 teaspoons seasoned salt
- ½ teaspoon garlic powder
- 3 tablespoons tomato paste
- 1 cup diced onion
- 1 cup diced green pepper
- 1 stick celery (diced)
- 4 cloves garlic (minced)
- 1 tablespoon Worcestershire sauce
- 14.5 oz diced tomatoes (undrained)
- 16 oz tomato sauce
- 2 ½ cups chicken or beef broth
- 2 cups uncooked elbow macaroni
- 1 cup shredded cheddar cheese (optional)
Instructions
- Cook and crumble the ground beef in a large pot over medium-high heat until browned, about 8 minutes. Drain excess grease.
- Add Italian seasoning, seasoned salt, garlic powder, and tomato paste to the beef. Mix in diced onions, green peppers, and celery; cook for 4 minutes.
- Stir in minced garlic and cook for 1 minute. Mix in tomato sauce, Worcestershire sauce, diced tomatoes, and chicken broth.
- Add uncooked elbow macaroni and bring to a gentle boil. Cover and cook for 4 minutes.
- Uncover, gently stir, cover partially, and boil for another 4 minutes, stirring occasionally.
- If desired, stir in shredded cheddar cheese until melted.
Notes
Use fresh, whole cheese for better melting.
Adjust seasonings based on personal taste preferences.
Doubling the recipe is great for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
- Cholesterol: 70