Ingredients
• Protein: 1 lb (450g) Ground Beef.
• Base: 2 cups Elbow Macaroni (uncooked).
• Vegetables: 1 large onion (diced) and 2 cloves garlic (minced).
• Tomato Base: 1 can (15 oz) Tomato Sauce and 1 can (14.5 oz) Diced Tomatoes (with juice).
• Seasoning: 1 tbsp Italian Seasoning, 1 tsp Paprika, Salt, and Black Pepper.
• Optional: 1 cup shredded Cheddar cheese to stir in at the end.
Preparation Steps
1. Brown the Meat: In a large pot or Dutch oven, brown the ground beef with the onions over medium-high heat until no pink remains. Drain the excess fat.
2. Aromatics: Add the minced garlic and sauté for 1 minute until fragrant.
3. Simmer the Sauce: Stir in the tomato sauce, diced tomatoes, and all the seasonings. Let this simmer on low for about 10–15 minutes to let the flavors meld.
4. Cook the Pasta: While the sauce simmers, boil the macaroni in a separate pot of salted water until al dente.
5. Combine: Drain the pasta and stir it directly into the beefy tomato sauce.
6. The Finish: If you like it cheesy, stir in the shredded cheddar until melted and gooey.
The “Healthy Treasure” Swap (No Flour/Sugar)
Since you avoid flour, you can still enjoy this exact same flavor profile by making a few simple adjustments:
• Replace the Pasta: Use roasted cauliflower florets or zucchini noodles (zoodles) instead of macaroni.
• The Sauce: Ensure your canned tomato sauce has no added sugar (many brands add sugar to cut the acidity).
• The Result: You get all the comfort of the beefy, garlicky tomato sauce without the flour or sugar spikes!