Ingredients
- 1 ½ lbs ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp paprika
- Salt and pepper, to taste
- 2 cups beef broth
- 2 cups uncooked elbow macaroni
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley, for garnish
Instructions
- Brown the beef: In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Layer the flavors: Add the cooked beef, onions, garlic, and bell pepper into the crockpot.
- Add sauces and seasonings: Stir in diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper.
- Pour in broth: Add beef broth and mix well.
- Slow cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Add pasta: In the last 30-40 minutes, stir in uncooked elbow macaroni. Cover and let the pasta cook until tender.
- Cheesy finish (optional): Sprinkle shredded cheddar cheese on top, cover for 5-10 minutes until melted.
- Serve: Garnish with fresh parsley and enjoy warm!
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