Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 3 medium carrots, sliced into rounds
  • 2 medium red potatoes, cubed into ½ inch pieces
  • 1 cup frozen peas or corn
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 6 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1 cup elbow macaroni or ditalini pasta
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with your spoon, until it is deeply browned and no longer pink. Drain excess grease if necessary, leaving about a tablespoon for flavor.
  2. Stir in the diced onion, celery, and garlic. Sauté for 4-5 minutes until the onions are translucent and the garlic smells fragrant.
  3. Add the carrots, potatoes, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and Italian seasoning. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are fork-tender.
  4. Stir in the macaroni and frozen peas or corn and cook until pasta is tender.