In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat from the skillet.
Sauté the Onion and Garlic:
Add the chopped onion to the skillet with the ground beef and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the Tomatoes and Broth:
Stir in the diced tomatoes (with juice), tomato sauce, and beef broth. Add the oregano, basil, paprika, salt, and pepper, mixing everything together well.
Add the Pasta:
Bring the mixture to a simmer and then stir in the uncooked elbow macaroni. Cover the skillet, reduce the heat to low, and let everything simmer for about 15-20 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. You may need to add a little extra broth or water if the sauce becomes too thick during cooking.
Serve and Enjoy:
Once the pasta is cooked and the sauce is thickened, give everything a final stir. Serve hot, optionally topped with grated cheddar cheese for extra flavor and a melty finish.
Serving and Storage Tips:
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