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1 lb lean ground beef
1 medium onion, diced
1 small cubanelle pepper (or which ever you want), diced
4 cloves of garlic, minced
1 (15 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes
2-1/4 cup chicken broth
1 Tbsp Worcestershire sauce
1/4 tsp paprika
1 Tbsp Italian seasoning
1/2 tsp sugar
salt and pepper, to taste (I used 1 tsp of salt)
1-1/3 cup uncooked elbow macaroni
1. In a large pot, cook ground beef over medium high heat until browned, spoon off any extra grease.
2. Add onion, garlic and bell pepper of choice, saute until translucent (3-5 minutes)
3. Add chicken broth, tomato sauce, diced tomatoes, salt and pepper, paprika, Italian seasoning , sugar and Worcestershire sauce, give everything a good mix and bring to a boil. Lower the heat to low, put the lid on and allow to simmer for 15-20 minutes.
4. Add dried elbow macaroni and allow to simmer for 20 more minutes or until the pasta is cooked.