1 cup shredded cheese (cheddar or mozzarella): Stir in before serving for a creamy twist.
½ cup bell peppers, diced: Adds a bit of sweetness and crunch.
Red pepper flakes: For a bit of heat.
Step-by-Step Instructions
1. Brown the Meat
Heat a large pot or Dutch oven over medium heat.
Add the ground beef or turkey, breaking it apart with a spoon.
Cook until browned and no longer pink, about 5–7 minutes.
Add the minced garlic and diced onion, and sauté for an additional 3–4 minutes, until the onion is soft and translucent. Drain any excess grease, if necessary.
2. Build the Sauce
Stir in the tomato sauce, diced tomatoes, water, beef broth, and olive oil.
Add the soy sauce, Italian seasoning, paprika, salt, and black pepper.
Stir to combine, and bring the mixture to a gentle boil.
3. Cook the Pasta
Add the elbow macaroni directly to the pot.
Reduce the heat to low and let the mixture simmer uncovered for 20–25 minutes, stirring occasionally to prevent sticking.
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