• 1 T olive oil
• salt, done as you go and to taste
• 1 large onion, diced
• 2 lbs ground beef
• 4 cloves garlic, minced
• ½ t pepper
• cayenne
• 2 T Hungarian paprika
• 2 t Italian seasoning
• 1 (15-ounce) can diced tomatoes
• 1 (24-ounce) jar marinara sauce, rinsed with 1 cup water
• 1 qt chicken broth
• 2 bay leaves
• 2 T soy sauce
• 2 rounded cups elbow macaroni
• 1 c packed shredded white cheddar cheese
• Freshly chopped Italian parsley

In dutch oven, sauté onion in oil. Add ground beef, breaking up well. Cook until browned and bottom of dutch oven is dry.

Add garlic, pepper, cayenne, paprika, and Italian seasonings. Mix well and cook until garlic is fragrant.

Add diced tomatoes and cook until liquid very reduced. Add marinara and cook briefly.

Add chicken broth, bay leaves, and soy sauce. Stir to combine. Simmer for 30 minutes.

Bring to boil and add macaroni. Cook until pasta is tender.

Add parsley and cheese. Stir.

Preparation time: 5 minutes

Cooking time: 45 minutes

Chef John