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Ingredients
- ▢2 pounds lean ground beef
- ▢1 large white or yellow onion diced
- ▢5 cloves minced garlic
- ▢1 1/2 teaspoons chili powder
- ▢1/2 teaspoon paprika
- ▢3 cups beef broth
- ▢30 ounces canned tomato sauce
- ▢30 ounces canned diced tomatoes
- ▢1 tablespoon Italian seasoning
- ▢1 1/2 teaspoons salt
- ▢1 teaspoon onion powder
- ▢1 teaspoon black pepper
- ▢2* cups uncooked elbow macaroni
- ▢1 1/2 cups shredded mozzarella cheese (or cheddar)
Instructions
- Heat a 6-quart pot over medium-high heat. Add in ground beef and onion and cook until beef is browned and onion is soft and translucent, about 7 to 10 minutes. Drain any excess grease or liquids.
- Add in garlic, chili powder, and paprika. Let toast 60 to 90 seconds.
- Pour in beef broth, tomato sauce, and diced tomatoes. Season with Italian seasoning, salt, onion powder, and black pepper. Stir to combine and bring to a simmer over high heat.
- Once simmering, reduce the heat to medium-low and continue to simmer 10 to 15 minutes.
- Add in elbow noodles. Cook an additional 15 minutes, until pasta is al dente.
- Remove pot from the heat. Stir in cheese until melted. Serve warm.
