• 1 Tbsp vegetable oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1/2 tsp Italian seasoning
• 1/2 tsp salt (or to taste)
• 1/4 tsp ground black pepper (or to taste)
• 1 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 4 (28-ounce) cans diced tomatoes
• 2 C beef broth
• 2 C dry small elbow pasta, uncooked
• fresh parsley, chopped (optional, for garnish)
Heat oil in a 6-quart Dutch oven or large pot over medium-high heat until the oil is sizzling hot, about 2 minutes. Add ground beef and cook until browned evenly, about 6 to 8 minutes. Use a spatula to break the ground beef into small pieces. Drain the excess fat. Add onions, garlic, and carrots and sauté until tender, about 2 to 3 minutes. Stir in Italian seasoning, salt, pepper, tomato paste and Worcestershire sauce until evenly combined. Add diced tomatoes and beef broth. Mix well and bring the soup to a boil. Stir in macaroni pasta and reduce the heat to medium-low. Cover the lid and simmer until the pasta has cooked through, about 15 minutes. Stir occasionally to prevent pasta from sticking to the bottom of the pot. Serve warm with a sprinkle of chopped parsley, if desired. Add your favorite garnishes: Top with a sprinkle of cheese, a dollop of sour cream, fresh chopped parsley and chives, or your favorite crackers.
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