Originating in Hungary, this is a quick and easy satisfying dish that can cook in just one pot!
Ingredients
1 tablespoon extra-virgin olive oil
1 ½ cups chopped onion
1 pound lean ground beef
2 large cloves garlic, minced
2 teaspoons paprika
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon ground pepper
1 (14 ounce) can no-salt-added diced tomatoes, undrained
1 (8 ounce) can no-salt-added tomato sauce
1 cup low-sodium beef or chicken broth
1 1/4 cups whole-wheat elbow macaroni
2 tablespoons grated Parmesan cheese
Directions
Heat oil in a large saucepan over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.
Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute.
Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes.
Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes.
Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan or add a dollop of sour cream, if desired.
