Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar, optional
  • 1 cup beef broth
  • 1 pound elbow macaroni
  • Grated Parmesan cheese (optional)
  • Chopped fresh parsley (optional)

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Stir in diced tomatoes (undrained), tomato sauce, oregano, basil, salt, pepper, Worcestershire sauce, sugar (if using), and beef broth. Bring to a simmer.
  4. Stir in elbow macaroni. Bring the mixture back to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the pasta is tender and the sauce has thickened. Stir occasionally to prevent sticking.
  5. Spoon into bowls and garnish with grated Parmesan cheese and chopped parsley, if desired.