American Goulash 🍝
Elbow macaroni simmered right in a beefy tomato sauce, the one-pot classic grandma always had bubbling.
Ingredients (serves 6)
- 1 lb ground beef
- 2 cups pasta
- 1 onion
- 1 bell pepper
- 3 cloves garlic
- 1 can crushed tomatoes
- 1 can tomato sauce
- 2 cups beef stock
- 1 tbsp italian seasoning
- 1 tbsp worcestershire
- 1 cup shredded cheddar cheese
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- 1
Dice the onion and bell pepper and mince the garlic.
- 2
Brown the ground beef with the onion and pepper in a Dutch oven over medium-high heat, about 7 minutes, then drain the fat and stir in the garlic.
- 3
Add the crushed tomatoes, tomato sauce, beef stock, Italian seasoning, Worcestershire, 1 tsp salt, and 1/2 tsp black pepper, and bring to a boil.
- 4
Stir in the dry pasta, cover, and simmer over medium-low heat, stirring occasionally, until the pasta is tender, about 15 minutes.
- 5
Turn off the heat, stir in the cheddar until melty, and let stand 5 minutes to thicken before serving.
