Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (28 oz) crushed tomatoes (no salt added)
  • 2 tbsp tomato paste
  • 2 cups low-sodium beef broth
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups elbow macaroni (whole grain)
  • 1 tbsp apple cider vinegar
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium-high heat in a large Dutch oven. Add ground beef and cook, breaking it apart, until browned and mahogany-colored. Drain any excess fat.
  2. Stir in the diced onion, bell pepper, and minced garlic, sautéing until the vegetables are translucent and fragrant (about 5 mins).
  3. Stir in the tomato paste and smoked paprika, cooking for 60 seconds to bloom the spices.
  4. Pour in the crushed tomatoes, beef broth, oregano, salt, and pepper. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Stir in the uncooked macaroni. Cover the pot and simmer for 10–12 minutes, stirring occasionally, until noodles are al dente and the sauce has thickened.
  6. Stir in the apple cider vinegar and garnish with chopped fresh parsley before serving.