Ingredients:

  • 2 lbs Lean Ground Beef (90/10 ratio)
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tbsp Extra Virgin Olive Oil
  • 3 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Italian Seasoning
  • 1 tsp Smoked Paprika
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 3 cups Low-Sodium Beef Broth
  • 15 oz Tomato Sauce
  • 14.5 oz Diced Tomatoes with juices
  • 2 Bay Leaves
  • 2 cups Dry Elbow Macaroni
  • 1 cup Sharp Cheddar Cheese, shredded
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed deep skillet over medium-high heat. Add the ground beef but do not break it up immediately.
  2. Let the beef sit for 3–4 minutes until a mahogany-colored crust forms. Once seared, break the meat into small chunks. Add the finely diced onions and cook until translucent and softened, approximately 5 minutes.
  3. Clear a small circle in the center of the pot and add the tomato paste. Let it toast for 2 minutes until it turns a shade darker. Stir in the minced garlic, Italian seasoning, smoked paprika, and crushed red pepper flakes.
  4. Pour in the beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, and soy sauce. Add the bay leaves and stir to combine, scraping up any browned bits (fond) from the bottom of the pot.
  5. Stir in the dry elbow macaroni. Bring the mixture to a gentle boil, then reduce heat to low and cover. Simmer for 12-15 minutes, stirring occasionally to prevent the pasta from sticking, until the macaroni is tender and the sauce has thickened.
  6. Remove the bay leaves. Stir in the shredded sharp cheddar cheese until melted and emulsified into the sauce. Garnish with fresh parsley and serve hot.