Recipe Background
Things are getting spooky around here! Spooky delicious, that is! There are no tricks, just savory treats with the Ghoulish Goulash! Perfect to chow down on before getting into costume, this pot of tender elbow macaroni tossed in a tangy tomato sauce is the perfect fuel for all the haunted-house fun you're about to have. Loaded with lots of melty cheese, Ghoulish Goulash will fill you up and ensure you have a "gourd" time!
Things are getting spooky around here! Spooky delicious, that is! There are no tricks, just savory treats with the Ghoulish Goulash! Perfect to chow down on before getting into costume, this pot of tender elbow macaroni tossed in a tangy tomato sauce is the perfect fuel for all the haunted-house fun you're about to have. Loaded with lots of melty cheese, Ghoulish Goulash will fill you up and ensure you have a "gourd" time!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 1/2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried Italian seasoning
- 2 bay leaves
- 1 cup elbow macaroni
- 1 cup sharp cheddar cheese shredded
- parsley to taste, chopped, for garnish
Directions
- In a 6-qart Dutch oven over medium-high heat, add the oil and heat until it is shimmering.
- Add the onions to the hot oil and cook, stirring occasionally, until they have softened, about 5 minutes.
- Add the garlic to the onions and cook, about 1 minute.
- Add the beef, the salt, and the pepper to the onion mixture and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes.
- Add the tomato paste to the beef mixture and cook, while stirring, until it is well-incorporated, about 1-2 minutes.
- Stir the fire-roasted tomatoes and their juices, the tomato sauce, the beef broth, the Worcestershire sauce, the Italian seasoning, and the bay leaves into the beef mixture, then bring it to a boil.
- Stir the elbow macaroni into the boiling sauce mixture, then bring it to a simmer. Cook, stirring occasionally, until the macaroni is al dente, about 15-18 minutes.
- Transfer the Dutch oven from the heat and discard the bay leaves.
- Stir the cheese into the macaroni mixture.
- Serve the goulash garnished with the parsley.
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