Old Fashioned American Goulash

In a large pot or Dutch oven, brown 1 lb of lean ground beef and 1 medium diced yellow onion over medium-high heat until the meat is no longer pink, about 5 to 7 minutes.

Drain any excess fat, then add 3 cloves of minced garlic and cook for 1 minute until fragrant.

Stir in 15 oz of tomato sauce, 15 oz of undrained diced tomatoes, 2 cups of beef broth, 1 tbsp of Worcestershire sauce, 1 tsp of Italian seasoning, 1 tsp of paprika, 1 tsp of salt, and 1/2 tsp of black pepper.

Bring the mixture to a boil, then reduce the heat to a simmer, cover, and let it cook for 10 minutes to allow the flavors to meld.

Stir in 1 1/2 cups of dry elbow macaroni. Cover and simmer for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking, until the macaroni is tender and the sauce has thickened.

Remove from heat and let stand for 5 minutes before serving to allow the sauce to set.