Goulash

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 pound ground beef
• Kosher salt and freshly ground black pepper
• 1 teaspoon paprika
• 2 teaspoons Italian seasoning
• 1 tablespoon tomato paste
• One 15-ounce can diced tomatoes
• One 15-ounce can tomato sauce
• 2 cups low-sodium beef broth
• 8 ounces elbow pasta

Directions:

1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
2. Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
3. Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the pasta. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
4. Remove the pot from the heat. Divide the goulash among 6 bowls and top with shredded cheddar and chopped parsley (optional).