Goulash

• 2 pound lean ground beef

• 1 large yellow onion chopped

• 4 cloves garlic minced

• 1 24oz marinara sauce or tomato based pasta sauce

• 2 cups beef broth, more as needed

• 1 14oz can diced tomatoes with juices

• 3 tablespoons tomato paste

• 1 green bell pepper diced, optional

• 1 ½ teaspoons Italian seasoning

• 1 bay leaf 2 if they are small

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 cups elbow macaroni uncooked

• ½ cup shredded cheddar cheese or mozzarella cheese, optional

Step 1

In a Dutch oven, cook the ground beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat (or leave some of it for added flavor).

Step 2

Add the marinara sauce, broth, diced tomatoes with juices, tomato paste, bell pepper (if using), Italian seasoning, bay leaves, and salt and pepper. Bring to a boil over medium-high heat.

Step 3

Add the elbow macaroni, reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.

Step 4

Uncover and simmer for an additional 5 to 10 minutes or until the pasta is tender.

Step 5

Remove and discard the bay leaf. Top with cheese if using, and replace the lid. Let rest for about 5 minutes or until the pasta has thickened and the cheese is melted.