American Goulash (Johnny Marzetti)

Instructions:

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to prepare for browning the beef.
2. Add the ground beef and cook, breaking it up with a wooden spoon, for 6 to 8 minutes until no pink remains and the meat is evenly browned.
3. Drain off excess fat carefully, leaving a little in the pot to enhance flavor without making the dish greasy.
4. Stir in the diced onion and green bell pepper, cooking for 4 to 5 minutes until they begin to soften and release their aromas.
5. Add the minced garlic and cook for about 30 seconds until fragrant to ensure the garlic flavor is well developed but not burnt.
6. Mix in the tomato paste and cook while stirring constantly for about 1 minute to deepen its color and enhance its savory taste.
7. Pour in the crushed tomatoes and tomato sauce, stirring gently to combine all the tomato ingredients evenly.
8. Add the beef broth and Worcestershire sauce, scraping the bottom of the pot to lift any browned bits, which add depth to the sauce.
9. Season with Italian seasoning, dried oregano, paprika, garlic powder, onion powder, black pepper, and salt, distributing the spices evenly throughout the sauce.
10. If the tomato acidity is strong, stir in the optional teaspoon of sugar to balance the flavors without making the sauce sweet.
11. Bring the mixture to a gentle boil over medium-high heat, then reduce to medium-low to maintain a slow simmer for better flavor melding.
12. Add uncooked elbow macaroni directly to the pot, stirring well to coat the pasta and submerge it mostly in the sauce for even cooking.
13. Cover and simmer gently for 12 to 15 minutes, stirring every few minutes to prevent the pasta from sticking and ensure even cooking.
14. Check the pasta occasionally; if the sauce thickens too much before the pasta is tender, add a splash of additional beef broth or water to maintain a saucy consistency.
15. Once the macaroni is tender, remove the lid and simmer uncovered for 2 to 3 minutes to thicken the sauce so it coats the pasta richly.
16. Lower the heat to low and stir in 1 cup of shredded sharp cheddar cheese until it melts smoothly into the sauce.
17. Sprinkle the remaining ½ cup cheddar and ½ cup mozzarella evenly over the top of the goulash.
18. Cover the pot for 2 to 3 minutes to allow the cheese on top to melt into a gooey, flavorful layer.
19. Remove the lid and, if desired, sprinkle fresh chopped parsley on top for a bright, fresh garnish.
20. Let the goulash rest for 5 minutes before serving to let the sauce thicken further and allow the pasta to absorb more flavor.
21. Scoop into bowls, making sure each serving has a generous mix of pasta, beef, vegetables, sauce, and melted cheese for a hearty meal.

Variations

• Swap ground beef for ground turkey or chicken for a lighter version that still delivers plenty of flavor.
• Add sliced mushrooms or diced zucchini with the peppers for extra vegetables and texture.
• Use whole wheat or gluten-free pasta to accommodate dietary preferences without compromising the dish’s heartiness.
• Incorporate a splash of red wine along with the broth for a deeper, more complex sauce flavor.
• Top with a blend of Parmesan and mozzarella cheeses instead of cheddar for a creamier, less sharp finish.
• Turn it into a baked casserole by transferring the cooked mixture to a baking dish, topping with cheese, and baking at 350°F (175°C) for 15 minutes until bubbly and golden.

Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors will deepen after resting overnight.
• Reheat gently on the stove or microwave, adding a splash of beef broth or water if the sauce has thickened too much.
• Stir frequently during reheating to prevent the pasta from drying out or sticking to the pot.
• Use low-sodium beef broth to control the saltiness of the dish since canned tomatoes and Worcestershire sauce already contribute salt.
• For best results, cook the pasta directly in the sauce rather than boiling separately; this method infuses the noodles with rich flavor and naturally thickens the sauce.
• If you prefer a firmer pasta texture, reduce the simmer time by a couple of minutes and check frequently as pasta continues to cook slightly after removing from heat.
• Fresh parsley added at the end brightens the dish visually and adds a subtle herbaceous note that complements the rich sauce.