Instructions

• Heat a Dutch oven over medium-high heat and add 1 tablespoon olive oil. Add the 2 lbs (900 g) ground beef, break it up with a spoon, and cook until there is no pink remaining. Drain the grease and transfer the cooked beef to a bowl; set aside.
• Return the Dutch oven to medium heat. Add the 1 medium yellow onion (chopped) and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the 4 cloves garlic (minced) and cook, stirring, until fragrant, about 1–2 minutes.
• Add the cooked ground beef back to the Dutch oven along with 3 cups (730 ml) beef broth, 29 oz (820 g) can tomato sauce, 28 oz (790 g) canned diced tomatoes, 2 tablespoons Worcestershire sauce, 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons paprika, salt and pepper to taste, and 2 bay leaves. Stir to combine.
• Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes.
• Stir in 2.5 cups (375 g) uncooked elbow macaroni noodles. Cover and continue to simmer on low, stirring occasionally, for an additional 10 minutes, or until the noodles are al dente and the sauce reaches your desired thickness.
• Remove the pot from the heat and discard the bay leaves. Add 1 cup shredded cheddar cheese and stir until the cheese melts and is evenly distributed. Taste and adjust salt and pepper if needed.
• Serve immediately, garnished with chopped parsley.