1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 1/2 cups elbow macaroni, uncooked
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional for a little heat)
2 cups beef broth
1 cup shredded cheddar cheese
Chopped fresh parsley, for garnish
Directions
1. In a large skillet or Dutch oven, cook the ground beef over medium heat until browned. Drain off excess fat.
2. Add the chopped onion, garlic, green bell pepper, and red bell pepper to the skillet. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the tomato sauce, diced tomatoes, and beef broth. Bring to a simmer.
4. Add the uncooked elbow macaroni, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir well to combine.
5. Reduce the heat to low, cover, and let it simmer for about 20 minutes, stirring occasionally, until the macaroni is tender and the flavors are well blended.
6. Remove from heat and sprinkle the cheddar cheese over the top. Cover and let it sit for a few minutes until the cheese is melted.
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