Beefaroni

🧂 Ingredients

• 3 tablespoons unsalted butter

  at room temperature
• 1 medium yellow onion

  chopped
• 1½ pounds lean ground beef
• 3 large cloves garlic

  minced
• 1 tablespoon dried Italian seasoning
• 1½ teaspoons Morton kosher salt

  or to taste
• 1 teaspoon black pepper
• 30 ounces tomato sauce
• ¼ cup tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup water
• 16 ounces dry elbow macaroni

  cooked according to package directions until just al dente
• 2 teaspoons chopped fresh parsley

  optional garnish

Instructions

• 1 Heat butter in a large skillet over medium heat. Add onion and cook until
  starting to soften, stirring occasionally, about 5 minutes.
• 2 Add ground beef to onions, and increase heat to medium-high. Break up the beef
  into bite sized pieces, stirring frequently, until beef is lightly and evenly
  browned.
• 3 Add minced garlic, Italian seasoning, salt, and pepper to beef mixture. Cook for
  2-3 minutes more, stirring occasionally.
• 4 Add tomato sauce, tomato paste, Worcestershire, and water to beef mixture and
  stir until combined. Once the mixture starts to bubble, turn heat down to
  medium-low and let simmer for 20 minutes, stirring occasionally.
• 5 Meanwhile, cook macaroni according to package directions just to al dente – take
  care to not overcook. Drain the cooked pasta very well and add to beef mixture.
  Fold to combine.
• 6 Taste test, and add more salt and pepper as needed. Sprinkle with fresh parsley.
  Serve hot.

Nutrition Info