Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 6 cups beef broth
- 1 can (14 ounces) diced tomatoes, undrained
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Feel free to substitute ground turkey or chicken if you prefer a lighter version. And for a vegetarian twist, simply swap the beef for hearty mushrooms and use vegetable broth instead.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.
- Add the chopped onion and garlic to the pot. Sauté until the onion becomes translucent, about 3 minutes.
- Stir in the carrots and celery, cooking until they begin to soften, another 5 minutes.
- Pour in the beef broth and diced tomatoes, stirring to combine. Add Worcestershire sauce, thyme, basil, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
- Add the egg noodles and continue to simmer until the noodles are tender, about 8-10 minutes.
- Taste and adjust seasoning as necessary. Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
