Description
A comforting, budget-friendly one-pot meal that combines ground beef, elbow macaroni, and tomato sauce with Italian spices. Ready in under 30 minutes with minimal cleanup.
Ingredients
Scale
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 box (12 ounces) elbow macaroni
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
- 1 cup low-sodium beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika (smoked or sweet)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: 1 cup diced bell peppers
- Optional: 1 medium carrot, diced
- Optional: 1/2 cup frozen peas
- Optional: 1/2 cup shredded cheddar or mozzarella cheese
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook for 5-7 minutes until no longer pink. Remove beef with a slotted spoon and set aside.
- Reduce heat to medium. Add diced onion to the pot with the beef fat. Cook for 2-3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook for 1-2 minutes to bloom the spices. Stir in beef broth, scraping up browned bits from the bottom of the pot. Add tomato sauce and stir to combine.
- Return the browned beef (and any juices) to the pot. Stir in the uncooked elbow macaroni. Ensure liquid comes about halfway up the pasta; add more broth or water if needed. Bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes, stirring once or twice, until pasta is tender.
- Taste and adjust seasoning with more salt and pepper if needed. If too thick, add a splash of water or broth. Stir in optional add-ins like peas or carrots and heat through for the last minute. Serve hot, topped with cheese if desired.
Notes
Do not overcook the pasta as it continues to cook in residual heat. Use low-sodium broth to control saltiness. The recipe improves in flavor the next day and freezes well for up to 3 months. For a vegetarian version, swap beef for plant-based alternative or extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 680
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 52
- Fiber: 3
- Protein: 22
Keywords: one-pot meal, beef goulash, easy dinner, weeknight dinner, budget-friendly, comfort food, pasta recipes, ground beef recipes