Ingredients:

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1.5 pounds ground beef
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can diced tomatoes, undrained
  • 2 tablespoons sweet paprika
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups beef broth
  • 1 pound elbow macaroni
  • 1/4 cup chopped fresh parsley, for garnish (optional)
  • Sour cream or Greek yogurt, for serving (optional)

Instructions:

  1. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Stir in green and red bell peppers. Cook for 3-5 minutes, until slightly softened.
  4. Add crushed tomatoes, tomato sauce, diced tomatoes, paprika (both sweet and smoked), oregano, basil, salt, and pepper to the pot. Stir to combine.
  5. Pour in beef broth and bring to a boil. Add elbow macaroni. Stir to ensure pasta is submerged.
  6. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
  7. Remove from heat and let stand for a few minutes before serving. Garnish with fresh parsley (if using) and a dollop of sour cream or Greek yogurt (if desired).