Ingredients:

  • 2 lbs 80/20 ground chuck beef
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 29 oz tomato sauce
  • 28 oz diced tomatoes, undrained
  • 3 cups low sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp granulated sugar
  • 2 cups dry elbow macaroni

Instructions:

  1. Place a large Dutch oven over medium-high heat. Add the 2 lbs of ground beef, breaking it into large chunks.
  2. Allow the beef to sear undisturbed for 4–5 minutes until a dark, mahogany crust forms on the bottom to maximize the Maillard reaction.
  3. Add the diced onion and green bell pepper to the pot. Sauté with the beef until the vegetables are translucent. Cook 5 minutes until the onions are translucent and fragrant.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant. Drain excess fat if necessary, accounting for the 25% fat loss typical of ground chuck.
  5. Pour in the tomato sauce, undrained diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, and sugar. Stir to combine.
  6. Bring the mixture to a gentle simmer. Stir in the 2 cups of dry elbow macaroni.
  7. Maintain a 'lazy bubble' simmer, stirring occasionally to prevent sticking, until the pasta is al dente and the sauce has thickened from the released starches (approximately 15 minutes).