- 1 + ½ lbs. ground beef, 85% lean
- 2 teaspoons Italian seasoning
- 2 teaspoons seasoned salt
- ½ teaspoon garlic powder
- 3 Tablespoons tomato paste
- 1 cup diced onion
- 1 cup diced green pepper
- 1 stick celery, diced
- 4 cloves garlic, minced
- 3 Tablespoons Worcestershire sauce
- 14.5 oz. diced tomatoes, undrained
- 16 oz. tomato sauce
- 2 ½ cups chicken broth, or beef broth
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese, optional
Note: if adding cheese, shred it from a block and set aside before you begin. It shouldn’t be cold when added to the pot. Refrain from packaged shredded cheese if possible as it contains cellulose which prevents it from melting well.
Brown beef in a large pot over medium heat until cooked through. Drain grease.
Mix in seasonings and tomato paste.
Add in onions, peppers, and celery cook for 4 minutes. Add garlic and cook for 1 minute.
Mix in the tomato sauce until combined.
Stir in the Worcestershire sauce, undrained diced tomatoes and chicken broth.
Add the uncooked macaroni, stir to combine. Bring to a light and gentle boil.
Cover for 4 minutes. Uncover and run a silicone spatula along the bottom. Gently lift up anything that is settled on the bottom.
Cover partially and boil gently for 4 more minutes. Run a silicone spatula on the bottom again.
Heat for 1-2 more minutes or until macaroni is cooked through. Turn off heat. The pasta will continue to absorb remaining liquid.
If desired, gradually sprinkle cheese on top and stir to combine. Serve and enjoy!