Believe me, the secret to this dish is definitely the ingredients used. (Page 2 ) | February 3, 2025
Annonce:
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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7. Garnish with chopped fresh parsley before serving.
Variations & Tips
For a vegetarian version, substitute the ground beef with a plant-based ground meat alternative or additional vegetables like zucchini and mushrooms. If you prefer a milder dish, reduce or omit the cayenne pepper. Adding a splash of Worcestershire sauce can enhance the depth of flavors. Feel free to experiment with different types of pasta, such as shells or rotini, to add a fun twist to the dish.
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