1 year ago

2 pounds ground chuck
1 large onion, chopped
3 cloves garlic, minced
8 cups beef broth
1 (28-ounce) can Red Gold Petite Diced Tomatoes
1 (29-ounce) can Red Gold Tomato Sauce
1 (6-ounce) can Red Gold Tomato Paste
1 (15.25-ounce) can whole kernel corn, drained
1 tablespoon Worcestershire sauce
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon black pepper
2 cups uncooked elbow macaroni
shredded cheddar cheese for topping (optional)
Instructions
In a large stock pot, cook the ground beef with the onions over medium heat until it is brown and cooked through. Drain the excess grease away and return the ground beef and onions to the pot over the heat.
Add the garlic and cook, stirring constantly for 1 minute. Add the beef broth and stir to combine. Add the undrained tomatoes, tomato sauce, tomato paste, drained corn, and mix well. Add the Worcestershire sauce, paprika, salt, and pepper. Stir to combine. Bring a boil. Add the macaroni and stir well. Reduce the heat to a simmer and cook uncovered for about 10 minutes or until the macaroni is tender to your liking. Add additional salt and pepper to taste, if desired. Serve topped with shredded cheddar cheese, if desired.