Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 large yellow onion, finely diced (approx. 150g)
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into 1/4-inch rounds (approx. 120g)
  • 2 ribs celery, diced (approx. 100g)
  • 6 cups low-sodium beef broth
  • 14.5 oz canned diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1.5 cups dry elbow macaroni (approx. 200g)
  • Salt and cracked black pepper to taste

Instructions:

  1. Heat a large Dutch oven or heavy-bottomed stock pot over medium-high heat. Add the ground beef, breaking it into small crumbles. Let it sit undisturbed for 2-3 minutes to develop a seared crust. Once browned, drain excess fat if necessary.
  2. Add the diced onions, carrots, and celery to the pot with the beef. Sauté until the onions are translucent and the vegetables begin to soften, approximately 5 minutes.
  3. Stir in the tomato paste and minced garlic. Cook for 2 minutes until the paste turns a deep brick-red and becomes fragrant.
  4. Pour in the beef broth, diced tomatoes (including juices), Worcestershire sauce, dried oregano, and dried basil. Use a wooden spoon to scrape the flavorful brown bits (fond) off the bottom of the pot.
  5. Bring the liquid to a gentle boil. Add the dry elbow macaroni and reduce heat to a simmer. Cook for 8-10 minutes or until the pasta is al dente and the vegetables are tender. Season with salt and pepper to taste.