- 1 lb (454 g) ground beef - 2 tbsp (30 ml) unsalted butter - 1 large yellow onion, about 8 oz (225 g), diced - 2 cloves garlic, about 6 g, minced - 2 medium carrots, about 6 oz (170 g), diced - 2 celery stalks, about 3 oz (85 g), diced - 1 (28 oz) can (800 g) crushed tomatoes - 2 tbsp (34 g) tomato paste - 1 cup (240 ml) beef broth - 1 tsp (5 ml) Worcestershire sauce - 1 tsp (5 g) dried oregano - 1 tsp (5 g) dried basil - 1 tsp (5 g) salt, adjust to taste - 1/2 tsp (2.5 g) black pepper - 12 oz (340 g) elbow macaroni - 2 tbsp (30 ml) olive oil (optional, for finishing)
1. In a large deep skillet or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery and cook until softened, about 6–8 minutes. 2. Add garlic and cook 30 seconds until fragrant. Push vegetables to the side, add ground beef, and brown, breaking up with a spoon, until no pink remains, about 6–8 minutes; drain excess fat if desired. 3. Stir in tomato paste and cook 1 minute, then add crushed tomatoes, beef broth, Worcestershire sauce, oregano, basil, salt, and pepper. Bring to a simmer. 4. Meanwhile, cook macaroni in salted boiling water until al dente according to package directions; drain and reserve 1/2 cup (120 ml) pasta cooking water. 5. Add drained macaroni to the sauce and stir to combine, adding reserved pasta water a little at a time if the sauce seems too thick. Simmer 2–3 minutes to marry flavors. 6. Taste and adjust seasoning. Drizzle with olive oil if using and serve hot.
Estimated per serving | Servings: 6
Generated: 2026-08-22T17:44:43Z
