Ingredients:

  • 1 lb 90% lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 3 cups low-sodium beef broth
  • 1 tbsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups whole grain elbow macaroni
  • 1 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lean ground beef, breaking it apart with a spoon, and cook until browned and no longer pink.
  2. Add the diced onion to the pot and sauté for 4-5 minutes until translucent. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep rust color.
  3. Pour in the crushed tomatoes and beef broth. Stir in the paprika, oregano, basil, salt, and pepper.
  4. Bring the liquid to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
  5. Stir in the whole grain elbow macaroni. Increase heat slightly to maintain a simmer, cover the pot, and cook for 8–10 minutes, or until the pasta is al dente.
  6. Remove from heat and garnish with chopped fresh parsley before serving.