2 tablespoons olive oil

1 medium onion, diced

1 green bell pepper, diced

1 lb. ground beef (90% lean)

3 garlic cloves, minced

2 ½ cups beef broth

1 15-oz can tomato sauce

1 15-oz can petite diced tomatoes (do not drain)

1 ½ cups macaroni noodles (uncooked)

2 tablespoons Worcestershire sauce

1 tablespoon Italian seasoning

2 bay leaves

1 teaspoon paprika

½ teaspoon salt

½ teaspoon pepper

1 cup shredded cheddar cheese

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Cook the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper. Cook for about 3-4 minutes, until softened.
Brown the Ground Beef: Add the ground beef to the pot. Cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat if necessary.
Add Garlic and Seasonings: Stir in the minced garlic, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Cook for another 1-2 minutes until the garlic becomes fragrant.
Add the Tomatoes and Broth: Pour in the beef broth, tomato sauce, and petite diced tomatoes (including the juices). Stir to combine.
Add the Pasta: Bring the mixture to a boil, then stir in the uncooked macaroni noodles. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the pasta is tender and the liquid has absorbed.
Remove Bay Leaves: Once the pasta is cooked, remove the bay leaves from the pot.
Add the Cheese: Stir in the shredded cheddar cheese until melted and incorporated into the dish.
Serve: Spoon the goulash into bowls and serve hot.

For added flavor, you can include vegetables like mushrooms, carrots, or zucchini to the dish.

If you prefer a spicier version, add red pepper flakes or a diced jalapeño pepper when cooking the vegetables.

Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat with a splash of beef broth if needed.

If you don’t have Worcestershire sauce, you can use soy sauce or balsamic vinegar as a substitute.