Slumgullion

Instructions

1. Sauté Aromatics and Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and bell pepper and cook for 3-4 minutes until they begin to soften. Add the ground beef, season with a pinch of salt and pepper, and cook, breaking it up with a spoon, until no longer pink.

2. Add Garlic: Stir in the minced garlic and cook for another 30 seconds, until fragrant.

3. Build the Sauce: Pour in the beef broth, tomato sauce, and crushed tomatoes. Add the Worcestershire sauce, Italian seasoning, bay leaf, and paprika. Stir well to combine. Season generously with salt and pepper.

4. Simmer: Bring the sauce to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes to allow the flavors to meld.

5. Cook the Pasta: Uncover the pot and stir in the dry macaroni. Increase the heat to medium-high and bring the mixture back to a simmer. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and the sauce has thickened.

6. Add Cheese: Remove and discard the bay leaf. Reduce the heat to low. Stir in the grated cheddar cheese until it is fully melted and incorporated into the stew.

7. Serve: Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve immediately.

Enjoy!