Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 can crushed tomatoes
  • 2 tbsp tomato paste
  • 8 oz dried elbow macaroni
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 cup shredded sharp cheddar
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Sear the beef. Heat olive oil over medium high heat in your deep skillet. Add the ground beef and leave it alone. Do not stir it for a few minutes until a mahogany colored crust forms. This is where the flavor lives. Now, break it apart and cook until fully browned.
  2. Sauté aromatics. Stir in the diced onion and cook for 3-4 minutes until the onion looks translucent and smells sweet.
  3. Concentrate the paste. Add the minced garlic and tomato paste. Stir constantly for about 60 seconds until the paste turns a deep brick red and smells slightly toasted.
  4. Deglaze the pan. Pour in the beef broth and crushed tomatoes. Use your spoon to scrape the bottom of the pan vigorously until all the brown bits (the fond) have dissolved into the sauce.
  5. Season and add pasta. Stir in the dried oregano, smoked paprika, salt, and pepper. Add the uncooked elbow macaroni, stirring to ensure every noodle is submerged in the liquid.
  6. The simmer. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover with a lid and simmer for 10-12 minutes until the pasta is tender and the sauce has thickened to a glossy consistency.
  7. The cheese melt. Turn off the heat. Sprinkle the shredded sharp cheddar evenly across the top. Cover the pan for 2-3 minutes until the cheese is completely melted and bubbling slightly.
  8. The final touch. Garnish with chopped fresh parsley for a pop of color and freshness.