Description
Simple, cozy recipes made for real life, using everyday ingredients and clear instructions you can trust. Each recipe focuses on practical cooking, balanced flavors, and results that work for busy home kitchens.
Ingredients
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1 lb ground beef (lean or regular)
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2 cups elbow macaroni
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2 cups tomato sauce
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1 medium onion, diced
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2 cloves garlic, minced
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2 cups beef broth or water
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1 teaspoon Italian seasoning
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1 cup shredded cheese (optional, such as mozzarella, cheddar, or Italian blend)
Instructions
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Heat a large pot over medium heat. Add the ground beef, diced onion, and minced garlic. Cook, breaking up the beef, until fully browned and the onions are soft and translucent.
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Pour in the tomato sauce and beef broth or water. Add the Italian seasoning and stir well to combine.
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Add the elbow macaroni, making sure most of the pasta is submerged in the liquid. Bring the mixture to a gentle boil.
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Reduce the heat to a simmer, cover the pot, and cook for about 15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
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Remove from heat and stir in the shredded cheese, if using, until melted and evenly mixed. Let rest briefly before serving.
Notes
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Stir the pasta occasionally while simmering to prevent sticking and ensure even cooking.
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Keep the heat at a gentle simmer to avoid scorching the sauce or overcooking the pasta.
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If the sauce thickens too quickly, add a small splash of beef broth or water to loosen it.
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Let the beefaroni rest for a few minutes before serving so the sauce sets and coats the pasta evenly.
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Leftovers will thicken as they cool; add a little liquid when reheating to restore the original texture.