Categories: Ground Beef, Main Dish
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, minced
- 1 red bell pepper, chopped medium
- 1 celery rib, chopped medium
- salt
- 2 garlic cloves, minced (or pressed)
- 1 -1 1/2 lb lean ground beef
- 1 (15 ounce) can tomato sauce
- 1 (14 1/2 ounce) can diced tomatoes
- 1 1/2 cups low sodium chicken broth
- 8 ounces elbow macaroni
- ground black pepper
Directions
-
Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering.
-
Add in the onion, bell pepper, celery, and 1/2 teaspoon salt; cook/stir often, until softened, 5-7 minutes.
-
Stir in the garlic; cook until fragrant, about 30 seconds.
-
Add in the beef and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes.
-
Stir in the tomato sauce, diced tomatoes with their juices, and chicken broth; then add in the pasta.
-
Cover, increase heat to med-high, and cook, stirring often and adjusting heat to maintain a vigorous simmer, until the pasta is tender, 9-12 minutes.
-
Season with salt and pepper to taste and serve.