Equipment Needed
- Large Dutch oven or heavy-bottomed pot with a lid
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Grater (if shredding cheese from a block)
Step-by-Step Instructions
First, we build our flavor base. Heat the olive oil in your large pot over medium heat. Add the diced onion and bell pepper with a pinch of salt. You want to cook these, stirring often, until they’re beautifully softened and the onions are just starting to turn translucent—this takes about 7-8 minutes. Don’t rush this step! Then, add the garlic and cook for just one more minute until fragrant. I learned the hard way that adding the garlic too early with the onions can make it bitter, so timing here is key.
Now, push the veggies to the side and add the ground beef. Break it up with your spoon and cook until it’s no longer pink. This is where the magic starts. Drain any excess grease if needed, then return the pot to the heat and stir in the sweet paprika and dried oregano. Let the spices cook with the meat for a full minute. You’ll see the color deepen and smell this incredible, toasty aroma. This “blooming” step unlocks the paprika’s flavor—it’s non-negotiable for the best taste.
Here comes the easy part. Pour in the tomato sauce, diced tomatoes with their juices, beef broth, and Worcestershire sauce. Give everything a good stir, scraping up any tasty bits from the bottom of the pot. Bring the mixture to a lively simmer. Once it’s bubbling happily, stir in the dry elbow macaroni. Make sure all the pasta is submerged in the liquid. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 15-18 minutes. No need to boil the pasta separately!
After about 15 minutes, lift the lid and check. The pasta should be tender and most of the liquid absorbed, leaving behind a thick, luscious sauce. Take the pot off the heat. This is crucial: let it sit, covered, for 5 minutes. This rest time allows the sauce to thicken up perfectly. Then, give it one final stir and season with salt and black pepper to your taste. I always undersalt slightly here because the cheese topping will add more.(See the next page below to continue…)