Ingredients:

  • 2 lbs Lean Ground Beef (85/15)
  • 1 Large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 Green Bell Pepper, diced
  • 30 oz Tomato Sauce
  • 29 oz Diced Tomatoes (with juice)
  • 1/4 cup Ketchup
  • 2 tbsp Worcestershire Sauce
  • 2 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 Dried Bay Leaves
  • 2 cups Dry Elbow Macaroni
  • 2 cups Low Sodium Beef Broth

Instructions:

  1. Place your large pot over medium high heat. Add the 2 lbs of ground beef and break it apart with your spoon. Cook for 6 to 8 minutes until the meat is browned and no longer pink.
  2. Toss in the diced yellow onion and green bell pepper. Sauté for about 5 minutes until the onions are translucent and the peppers have softened. Add the minced garlic and cook for just 1 minute until you smell the sharp, toasted aroma.
  3. If there is excessive liquid in the pot, drain all but about 1 tablespoon of the fat. Stir in the 2 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until the spices look darker and smell intense.
  4. Pour in the 30 oz tomato sauce, 29 oz diced tomatoes (with their juices), 1/4 cup ketchup, and 2 tbsp Worcestershire sauce. Stir well to combine, scraping the bottom of the pot to lift any browned bits.
  5. Add the 2 cups of dry elbow macaroni and the 2 cups of beef broth. Throw in the 2 bay leaves. Stir everything together and bring the mixture to a gentle boil.
  6. Reduce the heat to low, cover the pot, and simmer for 12 to 15 minutes until the macaroni is tender and the sauce has thickened.
  7. Remove the pot from the heat and discard the bay leaves. Let the goulash sit uncovered for 5 minutes until the sauce stops bubbling and sets slightly. This allows the pasta to finish absorbing the flavorful liquid.