• 2 lbs ground beef
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 cups water
• 1 tbsp beef base or bouillon
• 2 cans (15 oz) tomato sauce
• 2 cans (15 oz) diced tomatoes (one petite diced)
• 3 bay leaves
• 3 tbsp soy sauce
• 1 tbsp seasoned salt
• 2 tbsp Italian seasoning
• 2 tsp paprika
• ½ tsp black pepper
• 2 cups uncooked elbow macaroni
• 1 cup shredded cheddar cheese
• Fresh Italian parsley, chopped (for garnish)

1. In a large stockpot, cook ground beef over medium heat until fully browned.
2. Remove the beef, drain excess grease, leaving 1–2 tablespoons in the pot.

1. Add the diced onion and cook for about 5 minutes until softened.
2. Stir in minced garlic and cook for another minute until fragrant.

1. Return the beef to the pot.
2. Add water, beef base, tomato sauce, diced tomatoes, soy sauce, bay leaves, seasoned salt, Italian seasoning, paprika, and black pepper.
3. Stir to combine, bring to a boil, then reduce heat to low and cover.
4. Simmer for 20 minutes to let flavors meld.

1. Stir in the uncooked elbow macaroni.
2. Cover and simmer for 15–20 minutes, stirring occasionally to prevent sticking, until pasta is tender and al dente.

1. Remove bay leaves.
2. Stir in shredded cheddar cheese until melted and creamy.
3. Garnish with fresh parsley. Serve warm.

• Lean Meat Option: Substitute ground turkey or chicken for a lighter version.
• Extra Flavor: Add a pinch of red pepper flakes or a dash of Worcestershire sauce.
• Make Ahead: Prepare up to step 4, then refrigerate and reheat before adding cheese and parsley.
• Leftovers: Store in an airtight container in the refrigerator for up to 4 days.

Pinterest