Ingredients
12
12 servings
- •1 tablespoon olive oil
- •2 pounds ground beef
- •1 large onion, diced
- •4 cloves garlic, minced
- •2 large bay leaves
- •2 tablespoons paprika
- •2 teaspoons Italian seasoning
- •2 teaspoons kosher salt
- •0.5 teaspoon ground black pepper
- •1 pinch cayenne pepper, or to taste
- •1 quart chicken broth
- •1 (24 ounce) jar marinara sauce
- •1 (15 ounce) can diced tomatoes
- •1 cup water
- •2 tablespoons soy sauce
- •2 cups elbow macaroni
- •0.25 cup chopped Italian parsley
- •1 cup shredded white Cheddar cheese
Instructions
- Gather all ingredients.
- Heat oil in a pot over medium-high heat. Add ground beef and onion; cook and stir until beef is browned and crumbly and onion is translucent, about 5 minutes. Continue to cook and stir until liquid is evaporated, 3 to 5 minutes. Add garlic, bay leaves, paprika, Italian seasoning, salt, black pepper, and cayenne.
- Cook, stirring occasionally, until flavors come together, about 3 minutes. Pour in broth, marinara sauce, and diced tomatoes. Pour water into the sauce jar, swirl, and pour into the pot. Stir in soy sauce; bring to a simmer. Reduce the heat to medium and simmer until flavors intensify, about 30 minutes.
- Increase the heat to medium-high and bring to a rapid simmer. Stir in macaroni; cook, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
- Remove from the heat and discard bay leaves. Stir in Cheddar and parsley. Cover and let rest for 5 minutes. Taste and season as desired.
Nutritional Facts
Per 12 servings
- Calories: 336
- Carbohydrate: 25g
- Fat: 17g
- Fiber: 3g
- Protein: 19g
- Sugar: 7g
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