# What You’ll Need:
→ Main Ingredients
01 - 450 g ground beef
02 - 1 small onion, diced
03 - 2 cloves garlic, minced
04 - 425 g canned diced tomatoes
05 - 425 g canned tomato sauce
06 - 480 ml beef broth
07 - 150 g elbow macaroni, uncooked
→ Seasonings
08 - 1 teaspoon paprika
09 - 1 teaspoon Italian seasoning
10 - Salt, to taste
11 - Black pepper, to taste
12 - 1 bay leaf (optional)
→ Finishing Touches
13 - 60 g shredded cheddar cheese (optional)
14 - Chopped fresh parsley, for garnish (optional)
# How to Make It:
01 - In a large pot or Dutch oven over medium heat, cook the ground beef until fully browned, breaking it into small pieces. Drain excess fat if necessary.
02 - Add the diced onion and minced garlic to the pot. Sauté for 3–4 minutes until the onion is soft and translucent.
03 - Stir in the diced tomatoes, tomato sauce, and beef broth. Sprinkle in paprika, Italian seasoning, salt, and black pepper. Add bay leaf if using. Bring to a gentle simmer.
04 - Reduce heat to low and let the sauce simmer uncovered for 10–15 minutes to enhance flavor.
05 - Stir in the elbow macaroni, ensuring pasta is submerged. Cover and cook for 12–15 minutes, stirring occasionally, until macaroni is tender.
06 - Remove the bay leaf. Taste and adjust seasonings. If desired, stir in shredded cheddar cheese for a creamy texture. Garnish with chopped parsley and serve hot.
