Ingredients
- 12 oz elbow macaroni
- 1 lb ground beef
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1/2 cup beef broth or stock
- 1 tbsp olive oil or vegetable oil
- Salt and black pepper, to taste
- 1 tsp dried oregano or Italian seasoning
- 1 tsp sugar (optional)
- 1 cup shredded cheddar or mozzarella cheese (for topping)
Instructions
- Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet or Dutch oven, heat oil over medium heat.
- Sauté chopped onion until translucent, then add minced garlic and cook for 1 minute.
- Add ground beef, breaking it apart, and cook until no pink remains.
- Season with salt, pepper, and dried oregano or Italian seasoning.
- Stir in diced tomatoes, tomato sauce, and beef broth to reach desired saucy consistency.
- Add sugar if needed to balance acidity, then simmer for 10–15 minutes.
- Fold in cooked macaroni until well combined with the sauce.
- Sprinkle shredded cheese on top, cover skillet, and heat until cheese is melted and bubbly.
- Serve warm, garnished with fresh herbs if desired.
Notes
- Add vegetables like bell peppers, carrots, or zucchini for extra nutrition.
- For a spicy twist, include red pepper flakes or Worcestershire sauce.
- To make it creamy, stir in heavy cream or sour cream at the end.
- Try a Mexican variation with taco seasoning and Monterey Jack cheese.
- Bake as a casserole with cheese and breadcrumbs for 15 minutes at 375 °F (190 °C).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 5g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
