Instructions
Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper. Cook for 3-4 minutes until softened.
Step 2: Add garlic and cook for another 30 seconds until fragrant. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
Step 3: Stir in tomato paste, diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper. Bring to a gentle boil.
Step 4: Add the uncooked macaroni. Reduce heat to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until the pasta is tender and the flavors are blended.
Step 5: Taste and adjust seasoning if needed. Serve hot, optionally topped with shredded cheese or fresh herbs.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce. This dish can also be frozen for up to 2 months.
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