Spaghetti Goulash

The recipe Sunday was American spaghetti goulash — ground beef and elbow macaroni in a simple tomato sauce. The kind of weeknight comfort the household leans on.

The recipe is below.

Spaghetti Goulash

Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min | Servings: 8

Ingredients

• 1 lb ground beef (80/20)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 1 cup beef broth
• 2 tsp Worcestershire sauce
• 1 1/2 tsp Italian seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 8 oz elbow macaroni or spaghetti broken into thirds, uncooked
• 1 cup shredded cheddar cheese, for topping (optional)

Instructions

1. Brown the beef. In a large deep skillet or Dutch oven over medium-high heat, cook the ground beef, breaking it up as it cooks, until no pink remains, about 7–8 minutes. Drain excess fat.
2. Soften the vegetables. Add the diced onion and bell pepper to the same pot. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute more.
3. Build the sauce. Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Worcestershire sauce. Add the Italian seasoning, smoked paprika, garlic powder, salt, and pepper. Stir to combine.
4. Add the pasta. Bring the mixture to a boil, then stir in the uncooked pasta. Reduce heat to medium-low, cover, and simmer for 15–18 minutes, stirring every 5 minutes, until pasta is tender and the sauce has thickened.
5. Taste and adjust. Season with additional salt and pepper as needed. If the mixture is too thick, add a splash of broth or water to loosen it up.
6. Serve. Ladle into bowls and top with shredded cheddar if desired. Serve hot alongside cornbread or crusty bread.

Nutrition (per serving)

Calories: 310 | Protein: 19g | Fat: 11g | Carbs: 34g | Fiber: 3g | Sodium: 540mg