Ingredients
Scale
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth (or chicken broth)
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups elbow macaroni (uncooked)
- 1 cup shredded cheddar cheese (optional, for topping)
Optional Garnishes:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
- In a skillet over medium heat, cook the ground beef until browned and fully cooked. Add the diced onion and garlic, cooking for another 2-3 minutes until the onion softens. Drain excess grease.
- Transfer the cooked beef mixture to your crockpot. Add the beef broth, tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Stir everything to combine.
- Cover the crockpot and cook on low for 4-5 hours (or high for 2-3 hours) to allow the flavors to meld.
- About 30 minutes before serving, add the uncooked elbow macaroni. Stir well, ensuring the pasta is submerged in the liquid. Replace the lid and continue cooking on low until the pasta is tender, about 20-30 minutes.
- Once the pasta is cooked, taste and adjust seasoning if needed. Serve hot, optionally topped with shredded cheddar cheese, fresh parsley, or Parmesan.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low
