Beefy Tomato Macaroni Skillet
Ground beef, tomatoes, broth, herbs, and elbow macaroni simmer together in one pot for a hearty, nostalgic beefy tomato soup.
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Ingredients
- 1 tablespoon olive oil
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef
- 3 cups beef broth
- 1 14.5 oz can diced tomatoes
- 1 29 oz can tomato sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 cups elbow macaroni
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add garlic and cook for 1 more minute.
- Add ground beef and season with salt and pepper. Cook until browned, breaking it apart. Drain excess fat if needed.
- Stir in beef broth, diced tomatoes, tomato sauce, brown sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves.
- Bring to a boil, then reduce to a simmer. Cook uncovered for 10 minutes.
- Stir in elbow macaroni and continue to simmer for 10 minutes more, until pasta is tender. Stir occasionally.
- Remove bay leaves, adjust seasoning, and serve hot.
Notes
For extra richness, stir in a handful of shredded cheddar cheese just before serving.
Nutrition
Serving: 1servingsCalories: 404kcalCarbohydrates: 39.7gProtein: 16.8gFat: 17.7gSaturated Fat: 6.3gTrans Fat: 1gCholesterol: 52mgSodium: 803mgFiber: 3.3gSugar: 8.8g