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Friday 16 October 2026 02:19:39 GMT
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tshirts464
حمزة :
2026-10-16 04:14:07
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One-Pot Beef & Tomato Macaroni Ingredients 1. Elbow Macaroni – 12 oz 2. Ground Beef – 1 lb 3. Diced Tomatoes – 14.5 oz 4. Tomato Sauce – 15 oz 5. Yellow Onion – 1 small, diced 6. Garlic – 3 cloves, minced 7. Beef Broth – 3 cups 8. Tomato Paste – 2 tbsp 9. Olive Oil – 1 tbsp 10. Italian Seasoning – 1 tsp 11. Paprika – 1/2 tsp 12. Garlic Powder – 1/2 tsp 13. Black Pepper – 1/2 tsp 14. Salt – to taste 15. Worcestershire Sauce – 1 tbsp 16. Cheddar Cheese – 1 cup, shredded 17. Parmesan Cheese – 1/4 cup, freshly grated 18. Fresh Parsley – 2 tbsp, chopped Recipe 1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. 2. Add the ground beef and cook until browned, breaking it into small pieces as it cooks. 3. Add the diced onion and cook for 3–4 minutes until softened. 4. Stir in the minced garlic and cook for about 30 seconds. 5. Add the tomato paste, Italian seasoning, paprika, garlic powder, black pepper, and Worcestershire sauce. 6. Stir well and cook for 1 minute to toast the tomato paste and seasonings. 7. Add the diced tomatoes, tomato sauce, and beef broth. 8. Stir in the uncooked elbow macaroni. 9. Bring everything to a gentle boil, then reduce the heat to medium-low. 10. Cover and simmer for 10–14 minutes, stirring every few minutes so the pasta doesn't stick to the bottom. 11. Cook until the macaroni is tender and the sauce has thickened. 12. Remove from the heat and stir in the shredded cheddar and Parmesan until melted and creamy. 13. Taste and adjust the salt and pepper. 14. Let the pasta rest for 2–3 minutes so the sauce thickens slightly. 15. Garnish with freshly chopped parsley and extra Parmesan. 16. Serve hot straight from the pot.
One-Pot Beef & Tomato Macaroni Ingredients 1. Elbow Macaroni – 12 oz 2. Ground Beef – 1 lb 3. Diced Tomatoes – 14.5 oz 4. Tomato Sauce – 15 oz 5. Yellow Onion – 1 small, diced 6. Garlic – 3 cloves, minced 7. Beef Broth – 3 cups 8. Tomato Paste – 2 tbsp 9. Olive Oil – 1 tbsp 10. Italian Seasoning – 1 tsp 11. Paprika – 1/2 tsp 12. Garlic Powder – 1/2 tsp 13. Black Pepper – 1/2 tsp 14. Salt – to taste 15. Worcestershire Sauce – 1 tbsp 16. Cheddar Cheese – 1 cup, shredded 17. Parmesan Cheese – 1/4 cup, freshly grated 18. Fresh Parsley – 2 tbsp, chopped Recipe 1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. 2. Add the ground beef and cook until browned, breaking it into small pieces as it cooks. 3. Add the diced onion and cook for 3–4 minutes until softened. 4. Stir in the minced garlic and cook for about 30 seconds. 5. Add the tomato paste, Italian seasoning, paprika, garlic powder, black pepper, and Worcestershire sauce. 6. Stir well and cook for 1 minute to toast the tomato paste and seasonings. 7. Add the diced tomatoes, tomato sauce, and beef broth. 8. Stir in the uncooked elbow macaroni. 9. Bring everything to a gentle boil, then reduce the heat to medium-low. 10. Cover and simmer for 10–14 minutes, stirring every few minutes so the pasta doesn't stick to the bottom. 11. Cook until the macaroni is tender and the sauce has thickened. 12. Remove from the heat and stir in the shredded cheddar and Parmesan until melted and creamy. 13. Taste and adjust the salt and pepper. 14. Let the pasta rest for 2–3 minutes so the sauce thickens slightly. 15. Garnish with freshly chopped parsley and extra Parmesan. 16. Serve hot straight from the pot.

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