Ingredients:

  • 2 lbs lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 2 cups elbow macaroni
  • 2 tbsp olive oil
  • 2 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes

Instructions:

  1. Place your Dutch oven over a medium-heat campfire bed of coals and add olive oil.
  2. Add the ground beef and cook, stirring occasionally, until the meat is browned and no longer pink.
  3. Stir in the diced onion and bell pepper, sautéing for 5 minutes until the onions turn translucent and fragrant.
  4. Stir in the minced garlic and cook for 60 seconds.
  5. Stir in the tomato paste, smoked paprika, oregano, salt, pepper, and red pepper flakes. Toast the spices for 2 minutes.
  6. Pour in the crushed tomatoes and beef broth. Stir well, scraping the bottom of the pot to release the browned beef bits.
  7. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
  8. Stir in the uncooked macaroni, cover the pot with a tight-fitting lid, and simmer until the pasta is al dente.