Ingredients
Scale
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 15 oz tomato sauce
- 14.5 oz diced tomatoes (do not drain)
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 2 cups uncooked elbow macaroni or wide egg noodles
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- In a large skillet or Dutch oven over medium-high heat, add the ground beef, diced onion, and green bell pepper. Cook until the beef is fully browned and the vegetables are tender. Drain any excess fat from the pan. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the tomato sauce, diced tomatoes (with their juices), beef broth, soy sauce, and Worcestershire sauce. Add the dried oregano, dried basil, salt, and black pepper. Stir well to combine all the ingredients and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pan, and let the sauce simmer for about 10 minutes. This allows the spices to meld with the tomato base and creates a richer flavor profile.
- Add the uncooked macaroni or egg noodles directly into the pot. Stir to ensure they are fully submerged in the liquid. Cover and cook for 10 to 12 minutes, or until the noodles are tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
- Once the noodles are cooked and the sauce has thickened, remove the pot from the heat. If you are using cheese, sprinkle it over the top and cover for a minute until melted. Serve hot and enjoy.
- Cook Time: 40 minutes