Ingredients:

  • 1.5 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp honey
  • 2 tbsp paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups dry elbow macaroni

Instructions:

  1. Heat the Dutch oven over medium-high heat. Add the ground beef and cook until deeply browned and caramelized.
  2. Drain excess fat from the pot, leaving approximately 1 tablespoon.
  3. Stir in the diced onion and green pepper, sautéing for 5–7 minutes until the onions are translucent and the peppers have softened.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant.
  5. Lower the heat to medium. Stir in the tomato paste and paprika, tossing constantly for 2 minutes to toast the spices.
  6. Pour in the crushed tomatoes, beef broth, Worcestershire sauce, honey, oregano, salt, and pepper. Stir well, scraping the bottom of the pot to release the brown bits.
  7. Bring the liquid to a gentle boil, then stir in the uncooked elbow macaroni.
  8. Reduce heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes until pasta is tender.