Ingredients (~8 servings)
- 2 Tbsp olive oil (divided)
- 1 1/2 lbs ground beef (80/20)
- 2 medium yellow onions, chopped (~2 cups)
- 3 Tbsp garlic, minced
- 2 cups filtered water (divided)
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- 3/4 tsp dried rosemary
- 3 1/2 tsp Diamond Crystal kosher salt
- 3/4 tsp black pepper
- 3/4 tsp sugar
- 1 1/2 Tbsp Worcestershire sauce
- 2 cans (28 oz) petite diced tomatoes
- 3 cups elbow macaroni (uncooked)
- 1/3 cup Parmesan cheese, grated
- 3 Tbsp fresh parsley, chopped
Brown the Ground Beef
Heat 1 Tbsp olive oil in a large skillet over medium-high heat until shimmering.
Add the ground beef and brown until no longer pink, ~5-6 minutes. Use a wooden spoon to break it into smaller pieces as it cooks.
Drain the fat and set the meat aside in a bowl.
Cook the Aromatics
Add the remaining 1 Tbsp olive oil to the same skillet over medium-high heat.
Add the chopped onions and cook until softened, ~4-5 minutes. Then add the garlic and cook until fragrant, ~1 minute.
The onions should be translucent but not browned.
Deglaze and Add Spices
Pour 1/2 cup water into the pan and scrape up any browned bits with your wooden spoon.
Add the oregano, basil, rosemary, salt, pepper, and sugar. Cook for ~1 minute, stirring constantly – you’ll smell the spices bloom.
Combine Everything and Simmer
Return the cooked beef to the skillet and mix in the Worcestershire sauce, both cans of diced tomatoes with their juice, uncooked macaroni, and remaining 1 1/2 cups water.
Cover and bring to a boil, then reduce heat and simmer with the lid on for ~15-18 minutes until the pasta is tender.
Taste and adjust salt and pepper as needed.
Serve with Cheese and Parsley
Serve hot with a generous sprinkle of grated Parmesan and fresh chopped parsley.
The pasta will absorb most of the liquid but should still be slightly saucy – not dry.
American Goulash
Ingredients
Ingredients (~8 servings)
- 2 Tbsp olive oil, divided
- 1 1/2 lbs ground beef, 80/20
- 2 medium yellow onions, ~2 cups, chopped
- 3 Tbsp garlic, minced
- 2 cups filtered water, divided
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- 3/4 tsp dried rosemary
- 3 1/2 tsp Diamond Crystal kosher salt
- 3/4 tsp black pepper
- 3/4 tsp sugar
- 1 1/2 Tbsp Worcestershire sauce
- 2 cans petite diced tomatoes, 28 oz
- 3 cups elbow macaroni, uncooked
- 1/3 cup Parmesan cheese, grated
- 3 Tbsp fresh parsley, chopped
Instructions
- Heat 1 Tbsp oil in skillet, brown beef 5-6 minutes, drain fat.
- Add remaining oil, cook onions 4-5 minutes, then garlic 1 minute.
- Deglaze pan with water, add spices, cook 1 minute.
- Return beef, add Worcestershire, tomatoes, macaroni, water.
- Cover, boil, then simmer 15-18 minutes until pasta is tender.
- Top with Parmesan and parsley before serving.