Ingredients
Scale
- 1 lb lean ground beef
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups beef broth (low sodium preferred)
- 15 oz can tomato sauce
- 14.5 oz can diced tomatoes (with juice)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 3 cups wide egg noodles, uncooked
- 1 cup shredded cheddar cheese (optional for topping)
- Fresh parsley, chopped for garnish
Instructions
- In a large deep skillet or Dutch oven over medium-high heat, add the ground beef and diced onions. Cook until the beef is fully browned and the onions have softened, breaking the meat into small crumbles with a wooden spoon. Drain any excess grease from the pan.
- Reduce the heat to medium and stir in the minced garlic. Cook for about 1 minute until the garlic becomes fragrant, being careful not to let it burn.
- Pour in the beef broth, tomato sauce, and diced tomatoes. Stir in the Worcestershire sauce, smoked paprika, dried oregano, salt, and black pepper. Mix everything thoroughly to combine the flavors.
- Bring the liquid to a gentle boil. Once boiling, stir in the uncooked egg noodles. Reduce the heat to low, cover the pan with a lid, and simmer for 10 to 12 minutes. Stir occasionally to prevent the noodles from sticking to the bottom. The dish is ready when the noodles are tender and most of the liquid has been absorbed into a thick sauce.
- If you are using cheese, sprinkle the shredded cheddar over the top, cover for another minute to let it melt, then remove from heat. Garnish with fresh parsley before serving warm.
- Cook Time: 35 minutes
- Diet: None