Ingredients
– 1 pound ground beef
– 2 cups elbow macaroni
– 1 can (15 oz) diced tomatoes
– 1 can (6 oz) tomato paste
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 2 cups shredded cheddar cheese
– Salt and pepper to taste
– 2 cups beef broth
Equipment Needed
– Large pot for boiling pasta
– Large skillet or frying pan
– Baking dish (9×13 inches works well)
– Mixing spoon or spatula
– Oven mitts
Step-by-Step Instructions
Let’s start by boiling the macaroni in a large pot of salted water until it’s al dente, which usually takes about 8 minutes. I always taste a piece to make sure it’s just right before draining it. While that’s cooking, I heat a large skillet over medium heat and add the ground beef. Breaking it up and cooking it until it’s browned and fully cooked makes the kitchen smell amazing! Once it’s ready, I drain any excess fat. This is the point where I mix in the chopped onion and minced garlic, allowing them to sauté for a few minutes until the onion is translucent. The aroma at this stage is simply irresistible! (See the next page below to continue steps…)