Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 ounces) chopped tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup uncooked pasta (any short variety)
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped, for garnish
You can easily substitute the bell pepper with zucchini or add a dash of chili flakes for a bit of heat. My mother always said recipes were guidelines, not rules, and this is the perfect opportunity to get creative in your kitchen.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 4-5 minutes.
- Add the minced garlic and diced bell pepper, cooking until fragrant. This is where the kitchen starts to smell like home.
- Introduce the ground beef to the pot, breaking it up with a wooden spoon. Cook until it’s browned and no longer pink.
- Add the chopped tomatoes, beef broth, oregano, paprika, salt, and pepper. Stir everything together, letting the flavors meld.
- Bring the mixture to a gentle simmer. Add the pasta, stirring to ensure it’s submerged in the liquid.
- Cover the pot and let it cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- Sprinkle the shredded cheddar cheese over the top, cover again, and let it melt into gooey perfection, about 2-3 minutes.
- Before serving, garnish with fresh parsley for a pop of color and a hint of freshness.
Remember, cooking is a dance, not a race. Take your time, and let the aromas transport you to a place of comfort and joy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
