Ingredients:

  • 1 pound (450g) ground beef (80/20 blend recommended for flavor)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (optional, but adds flavor!)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (15 ounce) can diced tomatoes, undrained (425g)
  • 1 cup beef broth (240 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup elbow macaroni (200g)
  • 1 cup shredded cheddar cheese, for topping (optional)
  • 2 tablespoons olive oil

Instructions:

  1. Heat olive oil in the pot. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add onion and bell pepper (if using) to the pot and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, oregano, basil, garlic powder, salt, and pepper.
  4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
  5. Stir in elbow macaroni and cook, covered, until the macaroni is tender, about 10-12 minutes, stirring occasionally to prevent sticking. Add more beef broth if the mixture becomes too thick.
  6. Ladle into bowls and top with shredded cheddar cheese (if using). Serve hot.