Old Fashioned Goulash

Soften the veggies. Heat a large Dutch oven over medium heat, then add the olive oil. Add the onion and bell pepper. Cook 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook 30 seconds, just until fragrant.

Brown the beef. Add the ground beef, salt, and pepper. Break it up and cook 6 to 8 minutes, until no longer pink and nicely browned. If there is a lot of grease, tilt the pot and spoon off the excess so the sauce stays rich, not heavy.

Bloom the seasonings. Stir in paprika and Italian seasoning. Cook 30 seconds. Add tomato paste and cook 1 minute, stirring, until it darkens slightly and coats the beef.

Build the sauce. Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire, and sugar (if using). Bring to a lively simmer.

Cook the macaroni. Stir in the elbow macaroni. Reduce heat to medium-low and simmer uncovered 12 to 15 minutes, stirring often so the pasta does not stick to the bottom, until the macaroni is tender and the sauce is thickened. Add a splash more broth if it looks tight before the pasta is done.

Rest and adjust. Turn off the heat and let the goulash sit 5 minutes. Taste and adjust salt, pepper, and Worcestershire. If you want it thicker, simmer an extra 2 to 3 minutes before resting.

Serve. Spoon into bowls and top with cheddar and parsley if you like. This is also excellent with a slice of buttered bread for maximum cozy-carb energy.