Ingredients:
1 lb ground beef
8 oz elbow macaroni or pasta of your choice
1 onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 cup beef broth
1/2 cup ketchup
1 tablespoon mustard
1 tablespoon Worcestershire sauce
1 cup shredded cheddar cheese
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)
Directions:
Cook pasta according to package instructions. Drain and set aside.
In a large skillet or pan, brown ground beef over medium-high heat until no longer pink. Drain excess fat if needed.
Add diced onion and minced garlic to the skillet. Cook for 2-3 minutes until onions are translucent.
Stir in diced tomatoes (with juices), beef broth, ketchup, mustard, and Worcestershire sauce. Bring to a simmer.
Reduce heat to low and let simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Add cooked pasta to the skillet and toss to coat with the sauce.
Stir in shredded cheddar cheese until melted and well combined.
Season with salt and pepper to taste.
Garnish with chopped fresh parsley if desired.