Ingredients
– 1 pound ground beef
– 2 cups elbow macaroni
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 can (15 oz) tomato sauce
– 1 can (15 oz) diced tomatoes, drained
– 1 tablespoon Worcestershire sauce
– 2 cups shredded cheese (cheddar or a blend)
– Salt and pepper to taste
– 1 teaspoon Italian seasoning
– 1 cup beef broth
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot for boiling pasta
– Skillet for browning beef and onions
– 9×13-inch casserole dish
– Mixing spoon
– Measuring cups and spoons
– Oven mitts
Step-by-Step Instructions
To start, I heat a large skillet over medium heat and add the chopped onions, cooking them until they’re soft and translucent. Then, I throw in the minced garlic, letting the aroma fill my kitchen for about a minute before adding the ground beef. I cook it until browned, breaking it apart with a spoon. It’s always a satisfying moment when the meat is perfectly browned! Once the beef is done, I drain any excess fat and mix in the tomato sauce, diced tomatoes, Worcestershire sauce, and seasoning. (See the next page below to continue steps…)