Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium high heat and add diced onion, cooking until soft and translucent, about 5 minutes so the onion sweetens.
- Crumble in ground beef and cook until no pink remains, breaking it into small pieces with a wooden spoon until fully browned.
- Stir in minced garlic and cook 1 minute until fragrant, then add Italian seasoning, salt, pepper, and bay leaves, stirring to coat the beef in seasonings.
- Pour in diced tomatoes, tomato sauce, and beef broth, stirring to combine and scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a boil, then reduce heat to medium low and let it simmer for 5 minutes so the flavors develop and meld together.
- Add elbow macaroni directly to the pot and stir to submerge the pasta in the liquid, making sure all pieces are covered.
- Cover and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed most of the liquid.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy throughout the goulash, creating a rich sauce.
- Remove bay leaves and taste, adjusting salt and pepper as needed, then let rest 5 minutes before serving so it thickens slightly.
Nutrition
Notes
Store covered in the refrigerator up to 4 days; reheat on the stovetop with a splash of beef broth to loosen. Use a heavy bottomed pot for even heat distribution since thin pots cause hot spots that burn the pasta on the bottom.