Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 green bell pepper, diced
- 2 pounds lean ground beef
- 3 teaspoons garlic, minced
- 2 (15-ounce) cans tomato sauce
- 2 (15-ounce) cans petite diced tomatoes
- 3 cups beef broth
- 3 tablespoons worcestershire sauce
- 2 teaspoons seasoned salt
- 2 tablespoons italian seasoning
- 3 bay leaves
- 2 cups uncooked macaroni noodles
- 1 cup shredded cheddar cheese
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the diced onion, green bell pepper, and ground beef to the pot. Cook until the beef is browned and no longer pink, breaking the meat as it cooks. Drain excess grease.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, and bay leaves. Incorporate the uncooked macaroni noodles and mix thoroughly. Bring to a boil, then reduce heat to maintain a gentle boil and cook until the macaroni is tender, about 20 minutes.
- Discard the bay leaves. Just before serving, stir in the shredded cheddar cheese and let it melt.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to substitute ground turkey for a lighter option.
Add vegetables like carrots or peas for extra nutrition.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg