| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
Yield 4 to 6 servings
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Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 garlic cloves chopped
- 1 ½ pounds ground beef
- 1 15 oz. can vegetable broth
- 1 15 oz. can tomato sauce
- 2 roma tomatoes finely diced
- 1 tablespoons Worcestershire sauce
- ½ cup water
- 1 teaspoon Seasoned Salt
- 2 teaspoons italian seasoning
- 1 tablespoon paprika
- ½ teaspoons black pepper
- 2 cups elbow macaroni
- 1 cup cheddar cheese grated
- ½ Italian flat leaf parsley chopped for garnish
Ingredients
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Instructions
- Place the oil in a pot and place over medium-high heat. Once hot, add the onion and cook until slightly softened. Add the garlic and cook 1 more minute. Add the ground beef, breaking it up into little pieces with a spoon, and cook until no pink remains, about 5 minutes. If a lot of liquid or fat remain in the skillet, drain most and discard.
- Add the broth, tomato sauce, diced tomatoes, 1/2 cup water, Worcestershire sauce, seasoned salt, Italian seasoning, paprika and ground black pepper. Stir to combine and return to a simmer.
- Add the macaroni and return the pot to a simmer once again. Reduce heat to medium low and cook for about 12 minutes, until the macaroni is tender, stirring occasionally. Remove from the heat and fold in the cheese. Stir until it is completely melted into the sauce. Serve topped with chopped parsley.
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